Saffron farmers in southern Morocco have long taken pride in the coveted spice they produce from the purple-petalled Crocus sativus, but some are worried knockoff versions are threatening their business. “The pure saffron of Taliouine is the best in the world, according to experts,” local grower Barhim Afezzaa boasted, proudly noting his spice’s designation of origin (PDO) label. But the 51-year-old is worried that “counterfeit” crops are tarnishing Taliouine’s reputation and its PDO — which guarantees a product’s origin and uniqueness. In small plots below the snowy peaks of Mount Toubkal, saffron cultivation in Taliouine has remained largely unchanged for centuries. The flower requires drastic climate conditions — hot summers and cold, wet winters — and it can only be harvested during a month-long window from mid-October to mid-November. Workers start at dawn each morning, meticulously picking the delicate flowers by hand and placing them in wicker baskets. The purple blooms are picked before they fully open to ensure quality. Once dried and sorted, the flower’s crimson stigmas and styles are turned into saffron — the world’s most expensive spice — popular with top chefs across the globe. Published in Daily Times, December 18th2018.