Saffron is obtained from a plant native to Asia Minor called Crocus sativus, known as Saffron Rose. About 140 roses are needed to obtain one gram of this spice. In addition, the collection is manual, same as the manipulation, which justifies its high price. On the other hand, few pieces are enough to flavor and give a beautiful yellow color to our dishes.
The coloring power and aroma make this produc very famous. Spanish saffron, which some call “red gold” has a reputation and quality that endures now days.
Saffron is used to give smell, color and flavor to many typical dishes of Mediterranean and Asian cuisines.
We recommend to keep in an airtight jar (better glass), in a cool and dry place protected from light. In these conditions it can keep all its properties for two years.
