Saffron in stigmas

The purest saffron obtained from the stigmas of the flower Crocus sativus is a precious spice that is produced one thousand metres above sea level, on the slopes of Mount Ventasso in the Reggio Emilia Apennines. Its golden yellow colour is due to the presence of a-crocin; the key component of saffron's aroma is safranal; picrocrocin is mainly responsible for saffron's bitter taste. Dried on the same day as harvesting, at low temperature, over beech wood embers, it retains all its precious qualities.