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Saffron from the first day of harvest is the best quality saffron.The saffron harvesting season lasts about twenty days, and at the beginning of the season, the saffron pistils are larger and also more concentrated in fragrance, taste and coloring. This is why at this time of harvest the quality is at its maximum. As […]

Method 1: Preparation with hot water To flavor a dish, you need about 3 pistils of saffron per person. Crush the pistils and pour a little hot water (not boiling) over the crushed saffron. Leave everything to rest for 10 minutes to get all the aromas and coloring and pour everything into your dish. Method […]

Drying, a very important step for the quality of saffron, greatly influences the aromas, colorings and taste of saffron. The drying temperature and the drying technique are the great secret of each saffron plant. Many producers dry their saffron with traditional equipment (domestic oven) – in this kind of case they cannot control the drying […]

Saffron is probably the health spice par excellence, as there are many stories of its medicinal use in history. The consumption of saffron as a medicinal plant has a centuries-old tradition in many countries. As medical properties we can mention some points like 1. Natural anti-depressive: Saffron brings joy, cheerfulness and serenity: it is the […]