Organic Saffron from Agriturismo Biologico Sant'Egle has been classified First according to the ISO 3632-1-2011 regulation. In addition to being good, it helps keep cholesterol low.
Saffron pistils do not dissolve when in contact with liquids and foods, but rather release color, aroma and active ingredients into the substance where it is placed.
The powder, from the famous sachets found at the supermarket, is made with the male part of the flower that has a lot of pollen. They are the three yellow anthers that can be seen inside the purple petals. The male part, which was used in ancient times to color fabrics, is now dried, chopped, a few red pistils added that give color and put in these cheap sachets that by law are not called saffron pistils but only saffron (the name of the flower in all its parts, noble and less noble). This yellow powder dissolves immediately and colors intense yellow, but it is not the precious saffron. This is the reason why the sachets cost little and color so much.
The real Saffron is only the female part, that is, the style with the three precious stigmas.
How to use: maximum 5 pistils per portion
If you put saffron in boiling water, you burn all its properties (antioxidant, lowers cholesterol, vitamins etc)
If you want to use it in cooking, it should be placed in a warm fatty substance (oil, butter, milk, even vegetable, etc.), left to infuse for at least 30 minutes and then added to the dish you are cooking at the end, with the heat off, in a stirring motion.
If you take it as a natural remedy, you can put it in yogurt, salad, juice. The more raw it is, the more properties you get from it.
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