Do you know how saf­fron is pro­duced in the Moroccan moun­tains? From the har­vest, in the ear­ly morn­ing, to your plate, the jour­ney of saffron.

While all saf­frons in the world have the same genet­ic make-up, the soil, pro­duc­tion method, har­vest­ing and post-harvest treat­ment give each pro­duc­tion its specificity.

Saffron appeared more than 4,000 years ago in Asia. There are many leg­ends about its jour­ney, but the his­to­ry of this lux­u­ry prod­uct is well known.

Saffron is a spice, it is also used in tra­di­tion­al med­i­cine and as a pig­ment to dye fab­rics, put make-up on faces and paint woodwork.

I don't know who first men­tioned a tagine, but the name of this dish and uten­sil is mas­culin, so let's say it once and for all!

A com­mu­niqué from the DGCRF and France becomes the only coun­try in the world where it is dan­ger­ous to eat raw beet­root. Here's how it works.

Botulism is a very seri­ous and poten­tial­ly fatal food poi­son­ing. With the deaths of bot­u­lism, an update on how to avoid it, in gen­er­al and in Morocco.

Concerns about qual­i­ty, sup­ply dif­fi­cul­ties, prices… all good rea­sons to pre­pare your ingre­di­ents your­self, as in the past.

A Canadian study shows that red onions are very effec­tive in destroy­ing can­cer cells. All the more rea­son to enjoy it!

I obvi­ous­ly have too much vari­ety in my diet to be iden­ti­fied, as a food sur­vey con­duct­ed by a friend revealed