SomruS Origins: The History of Saffron
If you’re a fan of spice, then India is a great destination for drinks and dining. While our culture loves to indulge, we’re anything but vanilla. After all, India was the birthplace of The Kama Sutra—we clearly see the benefits of variety. That’s why we infuse SomruS with five essential spices to round out our sweet and savory all-natural cream liqueur. First up: saffron.
Saffron is easily one of the most decadent spices on the planet. Once upon a time, people took their spices very seriously. In the middle-ages, tampering with saffron by adding filler could be punishable by death. Why would anyone risk that? Because saffron is ridiculously labor-intensive. It’s cultivated in dry, warm climates like India, Northern Italy and Spain, and the spice is derived from the stigma of the crocus sativus bloom. Each stigma can only be handpicked the same day that the flower starts to bloom. This process doesn’t allow for machination, so every thing is still done by hand. Just for reference, it takes 72,000 flowers to produce a pound of saffron, which can cost up to $10,000. Luckily for us, a little goes a long way. At a price of $2,000 to $10,000 a pound, saffron is far and away the most expensive food on earth, way more than truffles, caviar, and real balsamic vinegar. Its history is epic; its flavor is revered.
In terms of flavor, saffron brings a subtle, grassy sweetness to SomruS. When it came to finding the perfect tasting notes for SomruS, cost was never an issue, and we wouldn’t have the same amazing liqueur without this legendary spice.