Saffron crocus (flowers) – Crocus sativus- are collected in our fields one by one, every morning during the months of October and November.

Before the end of the day, the threading or peeling of the crocus takes place by taking apart the stigma from the tepals.

The stigmas, of an intense red colour, are slowly toasted in flour strainers made of silk fabric. This helps to preserve the whole characteristic aroma and flavour of this spice.

These tasks are conducted daily and performed by hand.

Around 150,000 flowers are needed to obtain 1kg saffron. For each 0,4 g container, about 60 flowers are used (180 stigmas approximately).

Saffron is a powerful antioxidant and a good source of several vitamins and minerals: It is high in Potassium, Magnesium, Manganese, Phosphorus, Iron, contains vitamins B1, B2, B3, B6 and vitamin C. and contains vitamin B6, iron and vitamin C.