Biological Tuscan Saffron: red gold!

Saffron is a spice known and appreciated for millennia thanks to its healing, flavoring and coloring qualities.

Saffron is obtained from the stigmas of the flower of a herbaceous plant, the Crocus Sativus, extremely prolific and suitable for growing in any soil.

Its cultivation and harvesting turn out to be extremely demanding, keep in mind that to obtain 1 kg of this precious product you need about 150,000 flowers that must all be harvested manually.

After harvesting, the stigmas are taken from the flower, always manually and left to dry.

Harvesting takes place in the morning when the flowers are open and all processing must be carried out throughout the day.

The best way to use this wonderful product is in the form of pistils, which must first be infused in warm water and then used in various preparations.

The saffron that is often bought in the supermarket is the one in powder form, the quality of this product is extremely inferior to that in pistils.