Quercy has been known for its saffron since the 13th century. The spice was brought to the country by the crusaders in the 11th century, and after quite a long interval, it started to be grown again in 1973, very successfully, especially on the edges of the Lot and Célé valleys.
Having many properties, for example being rich in antioxidants, Quercy saffron is also valued for its flavour and delicate aroma, which comes from its pretty blue-mauve flowers. The stigmas are removed from the flowers and dried to obtain the precious spice. It takes about 200,000 hand-picked flowers to produce one kilo of Quercy saffron. The harvest usually takes place in the autumn, and the flowers are picked every morning.
Saffron is used in the recipes of numerous traditional culinary specialities from the region, such as pigs' trotters, tripes à la cadurcienne and mourtayrol (a chicken dish). Quercy saffron is distinguished by its bright red colour and its strong, sweet, slightly bitter scent.
A saffron festival has been held in October at Cajarc since 1998. There you can try Quercy saffron used in many different ways: in cakes, brioches, syrups…
