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Our saffron, analysis in hand, according to the ISO 3632-1 standard in 1993 values far beyond the standards of excellence and abundantly in the first category; In fact, the values of picrocrocin (bittering power) and crocin (coloring power) are well above the requirements for rientrarenella first category (sometimes even 90%). What makes this so rare and precious spice it is the entirely manual character of all phases of our production.
The pure saffron is a spice of vermilion red which is obtained by roasting stigmas of the flower CrocusSativus.
Harvested by hand
Manuel separation of the stigmas from the flower (only the red part of the filament)
Roasting at the right distance from the embers of noble wood to evaporate the water
0.5g glass jar
1g glass jar
Only for Ho.Re.Ca in glass jar of 3g and can also be in powder.