Pure sicilian saffron in stigmas pure quality. Azienda agricola Terra Rossa FREE SHIPPING

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HOW TO USE PISTILS TO COOKING
The stigmas require an infusion of 30-40 minutes in a very
hot liquid (a cup of water, broth or milk will be fine, covered
with a saucer so as not to evaporate the volatile substances).

GRAMS TO USE:
0.3 GRAMS OF STIGMAS ARE RECOMMENDED IN A
DISH FOR 6-8 PEOPLE

The liquid thus obtained, colored yellow and very fragrant, is
added at the end of cooking to the recipe together with all the
stigmas, so as to better preserve its taste. It should be noted
that the simultaneous presence of crocin and glucose give
saffron the ability to also be fat soluble: in short, the infusion
also works in an oil. Particularly appreciated are extra virgin
olive oils flavored with whole stigmas.

Storage:
Being a dried spice, it hardly goes bad but obviously the
more time passes the more it loses its properties, as it
happens with tea or curry. Better therefore to consume it
within two years and always keep it in the dark, in a cool and
dry place.

If, on the other hand, you have prepared the infusion but you
do not intend to use it immediately, you can keep the liquid in
the refrigerator, well covered, for a maximum of 48 hours.
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Description

Saffron in stigmas: what it is and how to use it

Also called red gold, it is the most precious spice in the world and is obtained from the trifid stigma – the central stem 2-3 cm long – of the Crocus sativus, a beautiful violet flower (pictured)

Why “red gold“? Its value is given by various factors: first of all, the flowers are collected by hand, one by one, the stigmas are very light, to make one gram you need 150 specimens of Crocus.

How to pick it:

The procedure is long and laborious, the flowers are collected exclusively by hand from mid-October onwards always at dawn, before the flower hatches, then we proceed with the grazing, that is, the separation of the stigmas from the flowers, also made strictly by hand.

Then we move on to the “toasting”, during which the stigmas lose 5/6 of their weight: with 600 grams of fresh stigmas, just 100 grams of dry stigmas are obtained.

Dust or stigmas?

The Terra Rossa company preserves saffron in stigmas in glass jars, because it better preserves the organoleptic and nutritional properties (this spice is in fact very rich in carotenoids and B vitamins), and moreover it is more difficult to be sophisticated. Often, in fact, saffron powder is cut with less valuable spices such as turmeric (not by chance called saffron of the poor). So watch out for the price of the packaging: if it is too low there is something wrong.

 

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