Saffron, named after the Persian “zapharan” which means “stigmas”, is a spice derived from the 3 stigmas, or pistils, contained in Crocus sativus. Originating in the Middle East, it was first cultivated almost 4000 years ago in the Greek provinces.
Considered the most expensive spice in the world, saffron is a rare product due to its extremely tedious harvest and very low yield. Thus, 150,000 saffron flowers are needed to obtain 1kg of saffron.
Its harvest requires patience and virtuosity. It is during its flowering, which lasts only 2 or 3 weeks, that the saffron is carefully harvested. It takes all the softness of women’s hands to grab these flowers. Then comes the pruning phase, where women carefully remove the pistils from the flowers, keeping the most aromatic part with a precise and ancestral gesture.
The red pistil of saffron has aromas like pepper and flowers, which concentrate both warmth and sweetness.
Saffron (Crocus sativus).
Keep in a dry place.
Country of Origin:
Rua Quinta dos Álamos n.º 3
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