Pure saffron, 1g flower stigmas

Description

Saffron is a spice that is obtained from the stigmas of the crocus sativus flower, also known as true saffron, a plant of the Iridaceae family.

In Italy this flower is widely cultivated especially in Abruzzo, Marche and Sardinia. It is important to underline that the companies that cultivate it never sell the product in powder form, but underneath but as whole stigmas.

Why choose whole saffron and not in powder form?

The sachets that we can normally find in supermarkets almost always contain saffron in powder, very common for its cheapness. The powder, however, is qualitatively much lower than the stigmas, both for a less stringent selection at the origin, and because in the grinding different origins and qualities can be mixed and in some cases it is mixed with other spices such as safflower (also called "zafferanone"), or turmeric. Only by buying whole stigmas can you be sure you are buying pure saffron.

Why is it so expensive?

The very high cost of saffron is due on the one hand to the enormous amount of work required to select, harvest and clean it, and on the other to the fact that to put together 1 gram of spice, about 150 flowers are needed, given the incredible lightness of the stigmas. .
Don't be scared though, because you need very little saffron, its yield is enormous, and with a gram of stigmas you can make many portions of your favorite dish!

How to use saffron stigmas?

While powdered saffron goes straight into the recipe, stigmas require infusion, but it's very simple. Just leave the saffron to infuse in very hot water for half an hour, it can be done in a coffee cup of water to be covered with a saucer. Once the infusion has been made, pour everything (even the stigmas) into the recipe, possibly at the end of cooking.

Properties of saffron

Saffron, in addition to being a highly sought-after spice in the kitchen, also has interesting medicinal properties. First of all it is a spice with digestive properties , that is able to stimulate the secretion of gastric juices.

From some studies conducted on this spice, it seems that its potential slimming activity has emerged , exercised through the reduction of appetite and through the increase of the sense of satiety.

According to Traditional Chinese Medicine, saffron is a regulator of the menstrual cycle and Chinese doctors recommend taking it to women in case of menorrhagia (too abundant menstruation), or in case of amenorrhea (absence of the menstrual cycle). In Ayurveda medicine, saffron is instead used for the treatment of respiratory diseases, such as bronchitis, sore throat, headache, fever and vomiting.