Definition: saffron

In addition to being a magnificent flower, it is one of the most prized and refined spices, requiring constant attention if good results are to be achieved. The botany involved in planting saffron (excluding the purchase of bulbs) represents a significant investment, starting with the preparation of the soil and ending with the transformation of the flowers into spice. For gourmets and lovers of flavourful dishes, a few red pistils will make you forget the flower and give way to a delicate aroma.

Saffron is used in very small quantities, in both sweet and savoury dishes.

Saffron in Switzerland:
In 2007, the municipality of Mund (VS) inaugurated the Saffron Museum. The first of its kind in Switzerland, it was created by the "Pro Safrandorf Mund" Foundation. Mund is one of the few places where saffron is still cultivated in Central Europe.
The museum is located in the former tithe barn, dating from 1437. It is one of the oldest wooden buildings in Valais. Visitors can learn about saffron, nicknamed "red gold", from its cultivation to its culinary uses.
Visitors learn how the cultivation of Crocus sativus, the flower from which saffron is derived, began in Mund at least seven centuries ago. They discover the various stages of this ancient cultivation, which is still practised in Mund today as it was in the past.

25,000 francs per kilo
There are other saffron plantations in Valais, but their production remains very limited. Mund remains the largest producer with an area of 20,000 square metres. Nearly 120,000 crocus flowers are needed to produce one kilo of saffron. In total, three to four kilos of the precious spice are produced annually in Mund by around 60 growers.
Although this spice is the most expensive in the world, selling for between CHF 15,000 and CHF 25,000 per kilo, Mund saffron never leaves the village and none of the producers make a living from growing it. The spice is used to make brioches, pasta and spirits, and in traditional dishes prepared by local restaurateurs.

A tourist attraction:
Since 2004, Mund has had an AOC designation for its saffron. It was the first spice in Switzerland to receive this designation.
The Upper Valais municipality has developed a whole range of activities around its "red gold", which has become a real tourist attraction.
For example, in 2006 the village created an educational saffron trail.
"La Safranerie" reveals how "Munder Gold" saffron liqueur is made, and a festival dedicated to this famous spice is held every two years.

All information and recipes can be found on the following websites: