OUR SAFFRON
Fior di Spezie Italia treats only organic saffron of Iranian origin .
The arrival of autumn starts the harvest some flowers. Our highly skilled saffron growers start before sunrise and continue their work until sunset.
These delicate, purple-petaled flowers each contain only three or four red stigmas, even more delicate, from which our super premium saffron is obtained.
To produce 1 kg of saffron, approximately 250,000 flowers and 600 hours of work, which can vary according to variety and purity.
CYCLE
From June to mid-September the cultivation of the flowers takes place and for the whole month of October they bloom.
The petals dry in May, then the drying of the stigmas for conservation and its use.
Drying can be done by placing the pistils on a sieve in a well-ventilated place between 40 and 60 degrees Celsius, for 15 minutes. Once dried, the filaments are very light and brittle.
Fresh saffron, even dried, is tasteless.
It is usually recommended to store it in an airtight jar away from light for at least one month before consumption.
Saffron retains its flavor for two years.
LABORATORY ANALYSIS AND CERTIFICATES
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