The Saffron is a spice derived from the three stigmas of the Crocus Sativus flower. It is an annual autumn-flowering perennial plant and it will probably not bloom the year you plant it. During the next three years, the plant reaches its apogee with several flowers per bulb.

Saffron gives color, flavor and aroma to your dishes. These properties are due to natural substances that are contained only in the red part of saffron stigmas: crocin, picrocrocin and safranal.

The bigger is this red part, the saffron will have better quality. The yellow style or the floral waste, they don’t contribute to the saffron properties.