Our saffron stigmas are obtained from a selection of very high quality flowers. Italian saffron in Mallamaci stigmas has always been harvested with the same traditional method by hand.
Advice for the use of our Italian saffron in stigmas.
Lightly crush the stigmas and infuse in a little warm water.
The jar is designed to maintain its organoleptic properties for longer.
Add to the dish halfway through cooking and mix well.
A quantity of 17 stigmas of Italian Saffron is sufficient for 1 person.
Description:
This is one of the factors that has allowed us to always maintain the same excellent quality standards that distinguish us from others on the market.
Saffron is produced by our company with the annual cultivation technique, it reflects the requirements of the ISO 3632 regulation which is positioned in the first quality.
The harvest is carried out in the early hours of the morning to prevent the flower from suffering too much damage from weather conditions (rain, hail, wind) in a period of time ranging from the second half of October to the first ten days of November.
Italian saffron in stigmas as Recognizing quality
It has always been the main reason for the continuous and different adulterations in different foreign countries.
The flower is made up of 3 stigmas, in turn the stigma has a red part and then ends with a yellow part, which has no organoleptic properties (coloring, bittering, odorous power) therefore no commercial value.
How can you recognize Italian saffron in high quality and unadulterated stigmas?
The stigmas are bright red in color and for each stigma you should not notice any white part but only the purple-red filament. The smell is unmistakable, and the flavor must be delicate on the palate.
