SAFFRON OF SPAIN ORIGIN


True saffron (Crocus sativus) is a plant of the Iridaceae family, cultivated in Asia Minor and in many countries of the Mediterranean basin.
The spice called "saffron" is obtained from the trifid stigma, used in cooking and in some medicinal preparations.
The word saffron derives from the Latin word safranum, which in turn derives from the Arabic zaʻfarān (زعفران) (from aṣfar (أَصْفَر), which means "yellow").
The spice produced by Crocus sativus contains about 150 volatile aromatic substances. In addition, saffron is one of the richest foods in carotenoids, in fact it contains substances such as: Zeaxanthin, Lycopene and many
alpha-beta carotenes.
The golden-yellow color that the spice gives to dishes is due to the presence of α-crocin. This compound is the result of the esterification reaction between the
β-D-gentiobiose and the carotenoid crocetin. The presence of glucose gives crocin the property of being a water-soluble compound. At the same time, the presence of crocetin, a polyene containing a carboxyl group, makes crocin a hydrophobic compound, therefore soluble in fats. Saffron also contains vitamins A, B1 and B2.
Currently, saffron is used only by the food industry and in gastronomy as a spice or as a dye, even if it is rich in carotenoids which reduce cell damage caused by free radicals. One of its most typical uses in Italian cuisine is in Milanese risotto or "yellow risotto", so well known precisely for the color that saffron gives to the recipe.

MINIMUM ORDER QUANTITY 500 gr
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TYPES OF AVAILABILITY
(Coloring power at 440nm)

STIGMI COUPE SEL Nº 1(>190)
STIGMI COUPE SELECTED​(>190)
STIGMI COUPE (>190)
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FILI SELECTO (>190)
FILI RIO (>150)
FILI SIERRA (>110 )
POLVERE CAT. ISO 1 (>190)
POLVERE CAT. ISO 2 (>150)
POLVERE CAT. ISO 3 (>110 )

STIGMI COUPE SEL Nº 1 SELECT FILI Nº 1 POWDER CAT. ISO 1
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