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Black Sea Saffron produces the world’s most luxurious spice on their saffron farm located on the picturesque western shores of the Black Sea.
Co- founders Edward Humphreys and Ramona Duman, based in Oxford, UK, dedicated much time to researching the best environmental conditions for growing Crocus sativus. Breaking with convention from the outset, to find the perfect location, they chose the rich agricultural land of Dobrogea, known for the quality of its soil, as well as a warm subtropical climate blessed with long summers. The company upholds a culture of uncompromising high standards which permeates all their activities, from the care of the land and agricultural techniques used in planting and harvesting, to the drying methods and choice of materials.
By undertaking both the production and the retail operations, Black Sea Saffron ensure that all processes contributing to the final product reflect the company’s philosophy of pursuing excellence and attention to detail in creating the highest quality saffron.
Their Premier Cru 0.25g product, consisting of pure saffron threads dried to perfection using proprietary methods, has been independently ISO certified and graded as category 1, the highest achievable grade.
Inspired by a desire to push boundaries and create something unique Black Sea Saffron have joined forces with London designer Nathalie Moisy to create a collection of luxury gifts dedicated to lovers of art and cooking. These elegant and inspirational gift sets comprise a jar of Premier Cru saffron stigmas accompanied by one of six choices of hand-decorated recipes, written in exquisite calligraphy styles. The repertoire of hand-written recipes covers a wide spectrum of cuisine elements from around the world, chosen to illustrate the versatility of saffron and its remarkable ability to give character to a large variety of dishes, be them savory or sweet.