About Kiwi Saffron NZ Ltd

About the Company

Kiwi Saffron is the industry leader in growing and marketing New Zealand Saffron.

Kiwi Saffron is a family business, owned and operated by Steve and Jo Daley. Kiwi Saffron is situated near Te Anau in the South Island of New Zealand.

Ray Hughes and Cheryl Rault (previous owners of Kiwi Saffron) are the pioneers of the organic saffron industry in New Zealand, and have grown saffron commercially for over 20 years. We will be continuing to follow their invaluable advice and knowledge in the production of premium quality, all red sargol saffron. You can view Cheryl's informative video on this site.

Our Saffron is Catergory A1 plus, is tested to ISO standards 3632 2 rated 300+ for Crocin (colour intensity) an exceptionally high level we are immensely proud of.

Kiwi Saffron

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Kiwi Saffron is producing category 1 sargol saffron. Kiwi Saffron is the leader in the saffron industry.

  1. A competitive edge based on superior quality of saffron and orderly marketing
  2. Dedicated marketing plan .
  3. Produce a food product in one of the worlds recognised cleanest environments
  4. Ideal for pharmaceutical use.

Saffron

About Saffron

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus it is harvested in Autumn.
Crocus sativus is a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands of years to be used in medicines, perfumes, dyes, and as a wonderful flavouring for foods and beverages.

Saffron's taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid dye, crocin, which imparts a rich golden-yellow hue to dishes.

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