to give rice a richer flavour and serve it to four guests, you will need approximately 3.50 euro of saffron. Its cost should not be lower than 7 – 10 euro for 0,20/0,30 gr.

saffron flowers are not used as a spice, only its threads and its red coloured filaments are treasured for their scent. They are manually extracted with great care to become the essential ingredient of many traditional recipes, like the classic milanese “risotto” or the French bouillabaisse

a saffron sachet provides on average less than one calory

saffron is very rich in anti-aging properties which help to preserve youth. To achieve the same amount of carotene contained in a saffron sachet (0,5 g) we have to sum up 3 hectogram of tomatoes, 2 hectograms of carrots, 3 hectograms peppers and 2 hectograms spinachs

Thanks to its natural scents, saffron facilitates digestion and speed up metabolism (not by chance, many liqueurs with digestive properties, such as Fernet and Vermouth, have been made with saffron)

saffron cultivation, harvest and production process are performed manually

to achieve 1 kg saffron is necessary to collect over 150.000 flowers and it takes more or less 500 working hours. The equivalent of 20 flowers is 60 threads, that once desicated and reworked, will provide the amount for a single sachet of saffron

in Eastern countries, they are used to donate saffron to wish a long, prosperous and happy life

saffron owes to its unique golden yellow colour its association with spiritual and material richness, wellness, joy and happiness, which dates back since the dawn of time

180 tons of saffron are produced each year worldwide and the 90% of them comes from Iran, but also from India, Greece, Marocco and Spain. Italy approximately produces 500 kg. of saffron on a yearly base