Description

Authoritative scientific research has shown that saffron in sachets is a true natural cure-all for health: it is no coincidence that in Eastern countries it is a tradition to give saffron as a gift to wish a long, prosperous and happy life. oily or dry: just pour a pinch into a cup of hot milk; adding it to natural yogurt serves to regulate the intestine; preparing it with 25 grams of yarrow in half a liter of boiling water relieves female pain, as well as, mixed with pink honey, it helps the toothache of children. Excellent as a digestive diluted in a cup of vegetable broth, pouring it into 200 grams of boiling water and left to infuse for about 10 minutes, it promotes sleep, thanks to its antidepressant and invigorating effect on the nervous system. transplanted in spring and whose flower blooms in the fields in October with autumn flowering. The flower has a color that varies from light lilac to purple purple and inside its corolla there are 3 bright red threads, from which the precious spice is obtained.
The active ingredients that give it its incomparable yellow color are crocetin, crocin and picrocrocin, substances that are part of the carotenoid family, the natural antioxidants par excellence, which are widespread in various plant foods, but never in such a concentration. high as in the case of quality saffron: it is calculated that for the same weight it is a thousand times more than even carrots. It is considered the King of Antioxidants, those essential elements for the human body to protect itself from aging because they fight the action of free radicals, the toxic substances created in our body for various reasons, such as stress, food, pollution and lifestyles. It also contains other elements useful for our body such as vitamins B1 and B2 and many natural flavors.
Saffron is highly appreciated because it is a totally natural product, grown without resorting to the use of any fertilizer, pesticide or chemical substance: its processing is in fact completely handmade, which is why it is so precious. The flowers are harvested by hand one by one and the three internal stigmas of the corolla are removed manually, immediately after drying in an oven or in a brazier in order to sterilize them.
In the kitchen it can be used in everyday life to enhance the taste of each course, from appetizers to desserts: it gives health, flavor and aroma without the addition of fats. And it makes you feel good thanks to its yellow color, a symbol of happiness and well-being.

METHOD Saffron is obtained from the stigmas of Crocus Sativus Linnaeus, which are extracted at harvest time in the fall when the bulb blooms; they are then dried and ground. To obtain one kilogram of saffron, about 150.000 flowers are needed.

USE In the past it was used as a medicine, but also as a stimulant and antispasmodic. As a condiment, however, it is digestive and panacea for vigor and energy. According to Ayurvedic medicine, it turns out to be a powerful aphrodisiac when taken in the form of herbal tea.

APPEARANCE Bright red, dark orange color.

ARTIFICIAL DYES Absent.

TASTE Characteristic, free from foreign flavors, bitter and savory.

BOUQUET Characteristic, clean, pleasantly aromatic.

STORAGE Ambient temperature, 25 ° C max. Keep dry and protected from light.