Saffron Amber Lokum

Our lokum makers begin each batch at dawn, steeping saffron threads from Safranbolu in warm blossom honey and spring water until the liquid glows golden. The infusion is poured into a copper kazan with beet sugar and Izmir citrus, then stirred for almost an hour until the syrup turns glassy and elastic. As the mixture thickens, we fold in toasted pistachios, hand-torn rose petals, and a whisper of bergamot oil to amplify the floral aromatics. The hot confection is cast onto marble, dusted with our signature vanilla snow, and cut into cubes that sparkle like amber stones.

Saffron Amber Lokum captures everything we love about Anatolia’s landscape: the spice fields that glow at sunset, the citrus groves of Izmir, the deep green pistachio orchards of Siirt. The texture strikes a balance between feather-soft and satisfyingly chewy, releasing layers of flavor in a slow crescendo—first honeyed, then floral, finally nutty. Each tin holds thirty-two generously sized cubes arranged in parchment-lined tiers so they travel beautifully and arrive ready for gifting or tableside service.

We recommend savoring the lokum with chilled quince tea, floral white wines, or simply with a glass of still water as in Ottoman tradition. For dessert spreads, it pairs effortlessly with aged cheeses, sesame cookies, or fresh figs. Hosts often divide a tin among guests as edible favors; chefs fold the cubes into semifreddo or use them to garnish milk puddings. However you enjoy it, this lokum brings a sense of ceremony to everyday ritual.

Minimum order: 2 tins · Best before: 30 days sealed · Origin: Crafted in Izmir, Turkey

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Serving suggestion: Serve chilled on a slate board with aged tulum cheese and sliced oranges.