When it comes to saffron, few know really what it is and what are the methods of
cultivation quest 'ancient spices.
The saffron we use to give that 'unique flavor to many delicious dishes is nothing more
than the pistil of the flower of Crocus sativus, which is part of the family Iridaceae, has
purple flower, lonely and lanceolate leaves that blooms in autumn. They found citations of
this precious spices already in the papyri, the Song of Songs as well as in the Iliad.
At the time of the Romans and ancient Greece saffron was used not only as a flavoring
agent, capable of providing hilarity and sexual vigor, even as a dye for dyeing and as a key
element for the best perfumes.
E 'out of the question the reputation of saffron, which in ancient scriptures were given the
power to make men happy and pervaded by profound joy.
The countries of origin of this product are located on the slopes of the mountain range of
the 'Himalayas, including Kashmir and India, and Iran comes from these countries about
95% of the world production of saffron. September is the month of his collection, this
time in the morning, saffron is patiently hand-picked by women with skilled hands and
gentle, trained not to damage the precious stigma with for fully manual which explains the
high cost of the same , serve, in fact, approximately 120.000/150.000 flowers to obtain
one kilogram of finished product because each of them has only three to five stigmas.
The analyzes demonstrate the high percentage of saffron carotenoids that contain
Crocina, are formidable natural antioxidants, vitamins B1 and B2, which contribute to the
metabolism of fats, also makes it an excellent digestive.