Three strands of bright red!
It is from these stigmas, disposed inside corolla of the saffron flower that we get the precious spice.
With its aroma and intense color, conferred by Enna area, for several years particularly suited to its cultivation, our saffron reaches a very high quality standard.
The harvesting of saffron lasts about 30 days and must be done early in the morning before the flowers to hatch. It takes about 140,000 flowers to produce 1 kg of saffron. 70 flowers are obtained 210 stigmas equivalent to 0.5g of saffron.
Saffron, before arriving on our plates, through various stages from harvesting to trimmings done manually, and it ends with the drying strictly at low temperatures.
In addition to being valuable in the kitchen, saffron helps to treat minor ailments, from stomach pain to menstrual pain. It keeps you young: its anti free radicals is even more pronounced than that of vitamin C.
The pure saffron also has an excellent antioxidant power, as rich crocetin, crocin and picrocrocin, substances belonging to the group of carotenoids, the yellow pigments, orange and red present in plant products. Their properties are particularly effective against free radicals responsible for premature aging of the skin. Surprisingly the saffron of highest quality, as Enna saffron, the carotenoid content fluctuates around 8% against 0.008% carrot. That is 1,000 times more !!!
Other valuable elements contained in our saffron are vitamins B1 and B12 necessary for growth and for the metabolism of fats, proteins and carbohydrates.