“Afropol’s saffron is the best and purest I have ever used and so tend to include it in my recipes.”
Vineet Bhatia (chef/patron of Rasoi Vineet Bhatia)

“Afropol saffron is the highest quality we have come across in London. At Moro we use it in the soups, stews and steamed rices of the eastern Mediterranean.”
Samuel Clark (chef/patron of Moro)

“Afropol’s saffron lends accurate sophistication to any dish. The quality is consistent – it is never overwhelming or understated.”
Sanjay Dwivedi (Executive Chef at Coya)