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Saffron For your most elegant dishes

Saffron is a beautiful little plant belonging to the Iridaceae family.
The part of the plant that is used is the stamens, where the tasty powder comes from that is used in cooking.

SAFFRON

It seems to be native to Asia Minor where its properties have been appreciated for centuries. The oldest mention of plant is in fact in an Egyptian papyrus of the fifteenth century BC. Its spread to the West seems to have been due to the Arab invasions that initially took it to Spain, and then it slowly began to spread to Europe until eventually arriving in Italy.

THE SPICE

The precious spice used in cooking comes from the dried stamens, the upper part of the pistil, that is the female part of the flower, which comprises 3 bright red filaments.

HARVESTING

Harvesting begins early in the morning, picking the flowers when they are still buds. This way, the product's properties are maintained. Once harvested, the flowers are brought to the farm where the flowers are separated from the stems. All these processes, given the delicacy of the product, are carried out strictly by hand, without the help of any machine.

DRYING

Once the stamens are separated, they are dried. Drying is fundamental not only to preserve the product over time, but also to trigger those processes that lead to the production of the substances that give the precious filaments their characteristic dye and flavouring power.

HOW TO USE

The procedure is very simple: before adding it to the dish we are cooking, we put the filaments in a little hot water, after grinding them, and leave them to form an infusion for about twenty minutes. Afterwards, this infusion can be added at the end of cooking to our dish, or if preferred, it can be stored in the fridge for later use. It will last up to 3 days at most.