Sicilian saffron (5 g)
From the small stigmas of Crocus sativus we obtain the precious spice native to the Mediterranean area and Asia Minor. It blooms only in a very short period of time. Fifteen, at most twenty days a year in which the delicate flowers are harvested every morning at dawn. After separating the stigmas, they are dried at a controlled temperature, and a few hours after harvesting they are stored in jars, so as to best preserve their aroma. It takes around 120 flowers to obtain one gram of saffron: meticulous and accurate work that allows us to obtain such a precious spice. Use only a few strands per serving. For best results, rehydrate the filaments with water. Store in a cool, dry place
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Description
From the small stigmas of Crocus sativus we obtain the precious spice native to the Mediterranean area and Asia Minor. It blooms only in a very short period of time. Fifteen, at most twenty days a year in which the delicate flowers are harvested every morning at dawn. After separating the stigmas, they are dried at a controlled temperature, and a few hours after harvesting they are stored in jars, so as to best preserve their aroma. It takes around 120 flowers to obtain one gram of saffron: meticulous and accurate work that allows us to obtain such a precious spice. Use only a few strands per serving. For best results, rehydrate the filaments with water. Store in a cool, dry place