Kiwi Saffron is grown organically in the South Island, where the extreme environment and intensity of the New Zealand sun allow them to consistently deliver the highest colour, flavour and aroma in their 100 percent pure saffron. Ray Hughes and Cheryl Rault have been growing this high-end spice for over 20 years, refining their processes and knowledge.
Produced under strict food hygiene regulations for NZ, Kiwi Saffron meets international certification requirements and prides itself on consistently producing Grade 1 saffron, tested to ISO 3632 2 standards.