"Pura Crocus" saffron is marketed exclusively in stigmas. On the same day of the harvest it is let dry at 40 °C so that all its properties remain intact. Since it isn’t contaminated by resins or smoking during the drying process, it is perfect for the high gastronomy. This is for us, an additional guarantee of  the quality and integrity of the product.

For a good conservation, it is very important that saffron is kept in places with very low humidity and where there isn’t an excessive brightness otherwise the product will deteriorate.

HOW TO USE IT

In order to be fully exploited, our saffron in pistils can be used in two ways:

a) Before using it, the stigmas must be soaked in lukewarm water or other liquid (milk, broth, according to the recipe) for an hour or even better two hours, so that both the color and the aroma will be released. You can use both the liquid and the stigmas to make the recipe.

b) Place the pistils on a piece of baking paper and grind with something heavy until it is reduced to powder. Pour the powder into the dish during the last minutes of cooking. With this procedure the aroma will be more intense.

The golden-yellow color, typical of saffron-based dishes, is due to crocine (a water-soluble substance) present in saffron.This causes the release of the characteristic color and aromawhen the stigmas or powderare immersed in liquid substances.