Saffron is a spice with a unique and inebriating aroma, but only in the kitchen can we savor its intense flavor and perceive its enveloping aroma.
It is generally cultivated in plots of modest surface area as it requires a significant use of labour.
The spice originates from stigmas contained within a purple flower that comes from bulbs-tubers planted in the month of August.
The harvest begins from mid-October until the end of the month, early in the morning, when the flower is still closed
Patiently and solely by hand, the stigma is separated from the flower and left to dry.
To obtain one gram of finished product, approximately 180 flowers are needed since each flower only has three stigmas.