Tips for using our Italian saffron powder

Carefully infuse the saffron in a little warm water.
The powder dissolves evenly and quickly compared to the stigmas, which must be lightly crushed before soaking them.
Furthermore, the sachet is easily dosed and retains its organoleptic properties for longer.
Add to the dish halfway through cooking and mix well.

Consumer appreciation has classified us as the best Italian product. The high price of saffron is given by the patient and tiring work necessary to obtain it.

Description:

Italian saffron powder is processed according to ancient methods, so as not to alter the qualities of the product. Packaging is carried out at the time of order, to keep the product always fresh.
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.

Italian saffron powder how to recognize 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 pistils and a yellow part which is called "femininella", which has no organoleptic properties (coloring, bittering, odorous power)  therefore no commercial value.

How can you recognize high quality, unadulterated Italian saffron powder?

The powder contained in the sachet has a bright red color and is not as clear as the color of "Turmeric".
The smell must be felt as soon as you take the sachet in your hands, and the flavor must be delicate on the palate.