Irish firm ripping up the rulebook on how spices are sourced and sold

The Cork-based spice company Green Saffron has doubled the number of employees from six to 12 in the last two years.

The company revealed its growth as it announced a new range of ready-to-use sauces, as well as an exciting new design for the brand.

“We’re ripping up the rulebook on how spices are traditionally sourced, traded, processed, and packaged, creating a revolutionary brand in the contemporary world of spicing,” said Green Saffron founder and spice specialist Arun Kapil.

“I’m determined to make really beautiful fresh flavour accessible to everyone, regardless of culinary expertise.”

In nine months Green Saffron has expanded from an artisan producer to achieving listings in Superquinn and Tesco supermarkets across Ireland as well as an extensive range of independent retailers.

As it has grown Green Saffron has become a firm favourite with Irish and UK top chefs including Ross Lewis, Joel Robuchon, Heston Blumenthal and Richard Corrigan.

The company’s Christmas range, combining eastern spices with western traditions, has already won a number of highly acclaimed awards — the 2012 Sial d’Or (highest international award for food innovation/ production) for Ireland for its Turkey Delight and won gold at the Great Taste Awards 2012 for its mulled wine spice blend.

The company also won an Irish Food Writers’ Guild Award for its Christmas pudding.

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