Morocco is the fourth largest producer of the world’s most expensive ingredient: saffron. The spice is farmed in the Ourika Valley and a few other regions, but more than 90 per cent of its cultivation is in the region around Taliouine. This small town — with a population of just under 6000 — is located in the heart of the Sirwa, a mountain range south of Marrakech known for its dramatic changes in weather conditions. Its high altitude, distinct seasonal patterns and mineral-rich earth allow local farmers to cultivate this prosperous crop during a short period each year.
The Taliouine region’s ability to farm saffron is often thought of as a blessing, and the people’s relationship with the spice is built on both dependency and respect for the fortune it brings. As such it is an expensive crop, a batch stored away can be as good as an insurance policy or savings account. There are only 15 to 20 days a year when farmers can expect to harvest large quantities, usually from the end of October until late November, with villages at a higher altitude being the first to see the purple blooms appearing. The flower holds an undoubted prominence and significance in Moroccan cuisine and culture.
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April-June 2017 (78)
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