Our saffrons are analyzed by external laboratories, guaranteeing their purity and quality.
As a main premise, we work with the highest quality saffrons. The elaboration and packaging of the product is done in an artisanal way, which we consider essential to be able to offer our customers an excellent Natural Saffron, which they will be able to enjoy both for its characteristic flavor and for the amount of beneficial properties it has for health and wellbeing .
It is a spice derived from the flower of the plant of the same name, also known as Crocus Sativus, a species of the genus Crocus within the family Iridaceae.
It is characterized by its bitter taste and its aroma; these come from its chemical components picrocrocin and safranal. It also contains a carotenoid-like dye called crocin, which gives food a golden yellow color. This makes saffron a highly appreciated component in many dishes around the world.
Saffron is a bulbous plant. The bulb has a spherical shape with a diameter of 2 to 3 centimeters, is fleshy and is covered with grayish-brown membranes. From each bulb arise, between the months of October and November, one to three flowers forming a tube that opens into funnel of a color between lilac and purple. This is what we know as saffron rose, with long and narrow leaves, which end up opening up revealing its interior. From the ovary of the flower are born three yellow stamens and a white filament, which is divided into three strands or red stigmas: the blades or nails. The saffron that is used as a condiment comes from these stigmas.
The flowering of this plant is staggered and lasts approximately 20 days. Farmers know that the flowers must be collected every day before sunrise and deposited in wicker or esparto baskets, which are taken to the houses for their debris or monda, operation that consists of separating the petals from the flower and extract the cloves of the saffron. All these practices are totally manual and involve a hard work.
The qualities of saffron for the health of the human being are numerous and demonstrated, among which could be highlighted its tonic (stimulant appetite), digestive and sedative (fighting cough and bronchitis, mitigates colic and insomnia, calms infant teething problems). In addition, its intake favors the expulsion of accumulated gases and is also effective in combating nervous, spasmodic and asthma disorders.
Saffron fortifies the heart, fights all contagious diseases, eliminates obstructions of the liver and says that it cheers the spirit. In addition, it is an alternative to make your tastiest dishes without using salt.
Recently, a cardiovascular protector and a potential source of anticancer agents have been discovered in this product, and it has been described as favoring the assimilation of lipids. Saffron increases the diffusion of oxygen in blood plasma, so it has shown to have an effect against atherosclerosis and as a reducer of blood cholesterol levels. It is shown that it can have a beneficial effect against cardiovascular diseases, considering that the lowest levels of these, in certain parts of Spain, could be due to the almost daily consumption of saffron, according to a study published by the biochemist Santiago Grisolía in 1974.
For all this, and for providing the dishes with a unique flavor, saffron, especially suitable for rice and fish, well deserves to be one of the most expensive spices in the world, although within reach of all, since very little is needed to give the dishes a sweet taste while bitter.