Saffron, when of high quality, is a natural product of almost inestimable value. This spice is highly appreciated in both Italy and the rest of the world. To determine the quality of saffron, three parameters must be considered:
bittering power,
coloring power, and
aromatic power. The coloring power comes from crocin, a reddish organic pigment.
In general, high-quality saffron has a long shape and an intense red color. Additionally, the threads must be whole and unbroken. Finally, high-quality saffron must have an
intense and
persistent aroma.
Saffron produced in the
Val d'Orcia is renowned for its long-standing tradition and exceptional quality. This will be the focus of the article, but before diving into this topic, let us take you on a journey to discover this incredible product: saffron.
History of saffron
Saffron (
Crocus Sativus L.) is a highly prized and expensive spice, originally from Greece or Asia Minor, and was first cultivated in Greece. For centuries, Crocus Sativus has been appreciated in cooking and has always been considered precious, symbolizing wealth and often used as currency or a gift for royalty. It has also been utilized in medicine and as a dye for fabrics and food.
Mural paintings from 1600 B.C., found in Knossos, Greece, and another from 1500 B.C., discovered in Santorini, Greece, depict the entire saffron harvesting process, including its offering in ceremonial rituals.
What are the properties of saffron?
Saffron is highly valued in cooking for its aroma and bold flavor. However, it also has
therapeutic properties and
health benefits.
Saffron is rich in minerals such as potassium, phosphorus, and magnesium. It also contains abundant vitamins like vitamin C and folates. Consumed in small doses, saffron can stimulate the secretion of gastric juices, aiding digestion. Additionally, saffron has antispasmodic properties and can help prevent gastric ulcers.
How is saffron used in cooking?
Saffron is an incredibly versatile spice that can be used in a variety of dishes.
It is often used to flavor risottos, pasta, soups, and sauces. Among the most famous recipes with saffron are risotto alla Milanese, paella, and bouillabaisse. Saffron is also used in desserts, such as panettone and pandoro.
To use saffron in cooking, the
threads must first be processed. They can be infused in hot water or broth for about 20 minutes. Alternatively, they can be ground with a bit of salt to form a fine powder.
How is saffron harvested and dried for culinary use?
Saffron harvesting generally takes place between October and November when the flowers are in full bloom. Flowers are handpicked, and the threads are carefully separated to obtain the spice.
After harvesting, the threads are dried to preserve their quality. This drying process can vary, but the traditional method involves a wood-fired dryer. The threads are placed on a grid and slowly dried over several days.
Once dried, the threads are stored in airtight containers to maintain their freshness.
How is saffron stored?
Saffron is a delicate spice that requires proper storage to maintain its quality.
It should be kept in a
cool and
dry place, away from direct sunlight. Additionally, it is important to store saffron in an airtight container to prevent it from absorbing odors and moisture.
Saffron can remain fragrant and flavorful for several months. However, it should be used within the expiration date indicated on the packaging to ensure its freshness.
How much does saffron cost?
Saffron is an extremely valuable spice, with its cost depending on quality and quantity.
In the past, saffron was considered one of the most expensive spices in the world and was even used as
currency. Today, the price of high-quality saffron can reach up to
30-40 euros per gram. However, lower-quality products are available at a lower price.
In which countries is saffron cultivated?
Saffron is grown in many countries, including Iran, Spain, India, and Italy.
In Italy, saffron cultivation is particularly widespread in regions such as Tuscany, Abruzzo, and Sardinia. In these areas, saffron farming represents a significant source of income for local communities.
Saffron in Val d'Orcia and Montalcino, a product of exceptional quality
The Val d'Orcia and Montalcino are two Tuscan areas with a long tradition of saffron cultivation.
The saffron from these regions is highly prized due to the favorable climate and soil quality. Furthermore, saffron farming is a crucial source of income for local communities.
The saffron from
Montalcino and the
Val d'Orcia is used in many traditional Tuscan dishes, such as saffron risotto and ribollita. It is also used in desserts like panettone and pandoro.
Where to buy high-quality saffron
Pura Crocus saffron is a completely natural and organic product grown in the municipalities of
San Quirico d'Orcia and
Montalcino, at the heart of the "Parco Artistico, Naturale e Culturale della Val d'Orcia." Here, saffron production is an ancient tradition passed down through generations.
Pura Crocus saffron is carefully and passionately cultivated by local farmers who follow traditional and environmentally friendly methods. The flowers are handpicked early in the morning, when they are still closed. The threads are then manually extracted and naturally dried in the sun. The saffron is marketed exclusively in thread form, making it ideal for fine gastronomy, as the drying process avoids contamination from resins or fumes.
Pura Crocus saffron has an
intense aroma and unique flavor, making it perfect for enhancing Italian dishes. Additionally, saffron offers health benefits: it is a powerful
natural antioxidant, helps reduce stress and anxiety, improves digestion, and boosts the immune system.