The flowers of Crocus sativus, commonly known as saffron crocus, are harvested mid- to end October but it is not easy to know in advance the precise day. The growers watch the weather and the buds closely not to miss the right time. The precious blossoms are harvested early in the morning while the crocus petals are still tightly closed, making the flowers easier to pinch from the ground in a single tweak of finger and thumb, and keeping a maximum of fragrance inside. The same day the crimson red stigmas have to be quickly extracted by hand, there is no time to lose. Unopened by the sunshine of the advancing day, the crocuses stand like tight purple bullets in the spiky green leaves, their fat red stigmas peeping out the top like tiny flags. Remember, to get 1 kilo of saffron, you need to pick 250,000 flowers!.
Here in Navelli (L’Aquila) we met Saffron farmer Gino. For three generations his family has been farming in Abruzzo. He owns five rows of Saffron roots stretching over 100 yards. It only is about 300 grams worth, but it is some of the best in the world. We sat and watched him measure each stigma while his family offered us homemade Genziana liqueur. An amazing experience..
1 Gr serves 20 ppl.
Shelf Life: Saffron has long shelf life – we recommend to use the product within 6 months from the purchase.
Storage: For optimal storage of your Saffron please keep it inside a closed jar and away from direct sunlight.
Cooking tips: For best use place the saffron stigma into a small glass with hot water – leave it for 15 min. – poor the content into your dish and mix.
Allergens: No Gluten, No Lactose (Milk), No Eggs, No Sulphites, No Peanuts, No Allergens.
Customer satisfaction is a priority for us. Therefore, our quality control is extremely rigorous because our reputation depends on it. The saffron we supply is DOP and carefully checked before dispatch, which is why we confidently offer our 100% money back guarantee if you are not satisfied with the quality.