Produced in the Landes, at the border of the Basque Country, saffron red mullet comes from natural agriculture, respectful of the environment. From planting to weeding, from harvesting to pruning, all the stages related to the production of saffron are carried out manually, and without chemical input. This in order to obtain a high quality saffron and to preserve all its aromatic and medicinal virtues.
Vanessa Roussille, creator of the company is not at all from the field of agriculture, in full professional questioning, she discovered saffron and love at first sight was immediate.
Red gold. From its botanical name Crocus Sativus, saffron is also called red gold, due to the exceptional nature of its production.It takes between 150 and 200 flowers to obtain 1gr of saffron. All production being manual, ephemeral and delicate, saffron is awarded the status of the most expensive spice in the world. It takes 3 to 9 stigmas per person for the preparation of refined and original dishes, both salty and sweet.
Products for professionals and individuals
Rougetrompette in Saint-André-de-Seignanx, produces saffron for professionals as well as for individuals.
Vanessa Roussille, sells it in full stigma for professionals but also in processed products (jam, herbal tea, honey) on her website or in the markets of the region.
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