Very fragile, the flowers are made up of six violet petals, three golden stamens and a pistil ending in three red filaments called stigmas.
Dried stigmas. Grown and harvested on the farm. Food quality. Organic, preservative-free, colorant-free, non-ionized.
Also known as “red gold” for its preciousness, the spice is made up of three small red strands coiled in the heart of a magnificent blue flower.
At dawn every morning in November, new flowers appear.
They need to be harvested immediately, before they suffer from sunlight.
Then comes the time-consuming task of pruning the crop, separating the petals from the pistils. Finally, a brief drying period will cause them to lose 80% of their water, and therefore their weight.
It will take several more months for optimum ripening to take place and for it to develop all its aromas
In good years, harvesting takes around twenty days.
Over 170 flowers are needed to obtain one gram of saffron.
Saffron is a powerful, aromatic spice. A few stigmas are all it takes to color and flavor a dish. It's a flavor enhancer that has conquered the kitchens of the world.
It can be used in a wide variety of recipes, both sweet and savory, in confectionery, syrups, rice, soups and meats.
The most famous uses are in bouillabaisse, risottos and paella.
It is rich in antioxidants and contains magnesium, iron and vitamins C, B6 and B9.
Saffron flowers do not produce seeds. The plant is dependent on man for its reproduction. The corms (bulbs) must be harvested and replanted to regenerate a saffron plantation.
Saffron is nothing without man, but what would cooking be without saffron?
Example of dosage:
A pistil is made up of three filaments (stigmas)
0.1gr contain more or less 20 pistils.
For 250 grams of rice or pasta, count around 0.1 gr of saffron.
For savoury dishes, three to five pistils per person. For desserts, about three pistils per person.
To release its full aroma, saffron should be infused for up to twelve hours in a little water or milk, and added at the end of cooking to preserve its qualities from overheating.
| Allergens | Helichryse |
|---|---|
| Producer | Terres de Bonaventure |
| Fabrication | Française |
| Main ingredient | Huile essentielle d'Immortelle |
| Origin | France |
| Organic farming | Certifié AB – issu de l'agriculture biologique |
| Product sales unit | 1 |
| Type of capacity | Verre |
| Type of honey |
| Allergens | |
|---|---|
| Producer | Terres de Bonaventure |
| Fabrication | Française |
| Origin | France |
| Product sales unit | 1 |
| Type of capacity | |
| Variety of spices |
| Allergens | Helichryse |
|---|---|
| Producer | Terres de Bonaventure |
| Fabrication | Française |
| Origin | France |
| Organic farming | Certifié AB – issu de l'agriculture biologique |
| Product sales unit | 1 |
| Type of capacity | Verre |
| Type of essential oil | HE Helichryse |
