Imeretian Saffron: The Gold of Georgian Cuisine

Imeretian saffron is not the fabulously expensive crocus that many think of when they hear the word “saffron.” In fact, it is made from the dried and ground petals of the well-known marigold (Tagetes). This spice gets its name from the historic Imereti region in Western Georgia, where it is traditionally grown.

Interesting fact: This spice is the true soul of Georgian culinary art. Without it, it is impossible to imagine the famous nut sauces bazhe and satsivi, as well as the legendary khmeli suneli spice blend.

Unlike true (crocus) saffron, the Imeretian variety has a softer, more velvety, and delicate flavor that perfectly complements poultry, fish, vegetables, and bean dishes.

Key characteristics

• Flavor and aroma: It has a delicate floral and fruity aroma with distinct notes of honey. The taste is mild, slightly spicy, with a subtle bitterness. It gives dishes a warm golden-yellow hue.
  
  

• Health benefits: The spice is rich in lutein, which is very beneficial for maintaining good vision. The essential oils it contains have an antiseptic effect. Additionally, Imeretian saffron improves digestion and helps the body process heavy and fatty foods more easily.
  
  

• How to spot a fake: Authentic Imeretian saffron has a consistent, fine grind and a bright floral-spicy scent. If the powder smells like dry hay or has a pale color, it is a low-quality product where mostly stems have been ground instead of petals.