HIGH QUALITY SPANISH SAFFRON
Saffron Crocus sativus or derived from the aloe plant belonging to the family Iridaceae. Morphologically shows rhizome as tuber, linear leaves, perigonio three external and three internal divisions somewhat smaller, three stamens, triangular ovary, style filiform, stigma orange, divided into three parts and membranous hanging box with many seeds. The stigmas contain an intense volatile oil palatable and yellow dye.
Saffron is a spice derived from the stigmas of the flower of crocus sativus linnaeus , commonly known as pink crocus . The crocus sativus is a plant of the family Iridaceae characterized by having a lilac flower color, which highlights the red color of the stigmas and yellow stamens.
Peeled by the Pharaohs as aromatic and seductive essence and in religious ceremonies in temples. In Classical Greece , saffron was used as a remedy for falling asleep and mitigation of wines. The ancient Romans used them as essence , dye , and medicine. The Arabs used the saffron in medicine for its anesthetic and antispasmodic properties , be they who introduced it into Spain in the tenth century as a seasoning in food.
The cultivation of saffron needs an extreme climate: high in summer and cold in winter temperatures. The soil should be dry, calcareous , airy , flat and treeless . The lands located on both banks of the river Lezuza possess those characteristics, which make them excellent for growing saffron. The harvest takes place between late October and early November, in morning fog and intense cold.