Pistils of Italian Saffron - 1gr

F29A002

Buy online pistils of Italian saffron, high quality. Product in provice of L'Aquila (Abruzzo region). Do you know that to produce 1 Kg of saffron takes about 500 hours of work and 200,000 flowers? Great for cooking a good Italian risotto with saffron and many other first and second courses. Available in a glass jar of 1gr.

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Pistils of Italian Saffron - 1gr

Pistils of Italian Saffron - 1gr

Buy online pistils of Italian saffron, high quality. Product in provice of L'Aquila (Abruzzo region). Do you know that to produce 1 Kg of saffron takes about 500 hours of work and 200,000 flowers? Great for cooking a good Italian risotto with saffron and many other first and second courses. Available in a glass jar of 1gr.

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17,90 ‚ā¨

Send to a friend

Pistils of Italian Saffron - 1gr

Pistils of Italian Saffron - 1gr

Buy online pistils of Italian saffron, high quality. Product in provice of L'Aquila (Abruzzo region). Do you know that to produce 1 Kg of saffron takes about 500 hours of work and 200,000 flowers? Great for cooking a good Italian risotto with saffron and many other first and second courses. Available in a glass jar of 1gr.

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PISTILS OF ITALIAN SAFFRON 1gr.

Using only six pistils, you will cook a great saffron rice.


The producer is located at Opi di Fagnano Alto, a small village inside the Sirente-Velino Regional Park in the province of L' Aquila.


In this mountainous area, at between 700 and 1000 metres, the harsh climate is favourable to the production of this spice, which has been cultivated here for over 5 centuries.


This family-run business grows the "Purest Saffron", a noble spice which comes from the "Crocus Sativus".


The 2000 square metres of land turned over to this cultivation yield 1.8kg of pure saffron.


The stigmas of approximately 170 flowers are needed to produce 1 gram of Saffron.


NUTRITION INFORMATION (values per 100 g of product):

  • calories: 310 kcal (1298 kJ)
  • fat: 5.8 g (of which saturated fatty acids: 1.5 g)
  • carbohydrates: 65.3 g of which sugars: 0.0 g)
  • fiber: 3.9 g
  • proteins: 11.4 g
  • salt: 0.0 g


Available in a glass jar of 0.5gr.



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PISTILS OF ITALIAN SAFFRON

The cultivation of saffron begins in August when the bulbs are put 10cms deep into the ground in beds of two or three rows, 20cms apart.


The vegetative cycle begins when the first rains come in September and a tuft of thread-like leaves appears.


In October the bulbs bloom and the Saffron flowers are collected by hand while still closed. Then the stigmas ( red filaments ) are delicately plucked from the flowers and arranged on a flour sieve which has been hung upside-down in a fire-place over wood charcoal (almond or oak ), just like a simple pot.


The stigmas are three different colours : white, yellow and red but the white and yellow parts are discarded and only the red is used, as it rich in active ingredients.


Toasting is the crucial moment in the whole process of saffron production because the preservation of the product depends on this.

At toasting the stigmas lose one sixths of their weight, in fact 600gr of fresh stigmas eventually become 100gr of dried stigmas.


The stigmas are laid out to dry over the wood charcaol for twenty minutes in order to preserve their fragrance, aroma and purple red colour.

The final product contains 5-10% humidity.


All the active ingredients of saffron are contained in the red-coloured stigmas.

The natural aromas, pigments and numerous active ingredients of this spice produce a stimulating effect on the digestive tract.


Saffron enters the circulation immediately, increasing the secretion of bile and gastric juices and favouring digestion.


This precious spice contains carotenoid, a substance which is effective against various diseases such as, hardening of the arteries, heart disease, diabetes, cancer and degenerative illness associated with early ageing.

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