{"id":2801,"date":"2015-01-27T09:58:01","date_gmt":"2015-01-27T09:58:01","guid":{"rendered":"http:\/\/antoniosotos.com\/?page_id=2801"},"modified":"2015-01-27T09:58:01","modified_gmt":"2015-01-27T09:58:01","slug":"saffron","status":"publish","type":"page","link":"https:\/\/antoniosotos.exploore.es\/en\/saffron\/","title":{"rendered":"Saffron"},"content":{"rendered":"

Its scientific name (Crocus Sativus L.) <\/strong>comes from kroke, a word of Greek origin meaning filament and Sativus means cultivable.<\/p>\n

It is a bulbous and perennial plant which belongs to the Iridaceae family. The flower is characterized for having an intensive purple colour and the stamens are yellow and there are three red stigmas. These stigmas are joined to the base of the flower by the style and once removed, toasted and dried become what we know as saffron.<\/p>\n

CULTIVATION<\/strong><\/h3>\n

For healthy growth and development, the plant requires a continental climate, being able to resist high temperatures and intensive cold. The plant does not need too much water, although there are 2 seasons during the year, spring and autum, where the plant requires more humidity-in spring for favouring bulb formation and at the beginning of autumn to help flowering.
\nThe planting of bulbs is done between June and September.<\/p>\n

HARVESTING<\/strong><\/h3>\n

Harvesting time is at the end of October, beginning of November. The rose blooms at dawn and must be picked from the soil instantly. Lengthy exposure to light must be avoided, otherwise the flower withers and the stigmas lose colour and aroma.<\/p>\n

PEEL<\/h3>\n

Afterwards, the stigmas are taken out from the rest of the flower. This work done by hand is called \u201cmonda\u201d or \u201cesbrinar\u201d and is considered as the most delicate part of the whole process.<\/p>\n

DRYING<\/span><\/span><\/h3>\n

Later, the stigmas are toasted and dried. The aim is to keep the saffron in perfect conditions. Remember that saffron is basically made of water and presents a high grade of humidity. We should obtain 200 grams of saffron ready for consumption with every kilogramme of natural stigmas.<\/p>\n

CONSERVATION<\/span><\/span><\/h3>\n

To conclude, the saffron must be kept in a dry place and protected from the light.<\/p>\n

CULINARY<\/span> QUALITIES<\/span><\/span><\/h3>\n

Saffron<\/span> (Crocus<\/span> Sativus<\/span>) is regarded<\/span> as the finest<\/span> and delicate<\/span> spice.<\/span> The gastronomic qualities<\/span> of saffron<\/span> are<\/span> endless<\/span> giving<\/span> your dishes<\/span> a deep<\/span> and intense flavor<\/span>, aroma and<\/span> color.<\/span><\/span> SEE PRODUCTS ANTONIO SOTOS SAFFRON GOURMET<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Its scientific name (Crocus Sativus L.) comes from kroke, a word of Greek origin meaning filament and Sativus means cultivable. It is a bulbous and perennial plant which belongs to the Iridaceae family. The flower is characterized for having an intensive purple colour and the stamens are yellow and there are three red stigmas. These […]<\/p>\n","protected":false},"author":1,"featured_media":2446,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2801","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nSaffron - Antonio Sotos<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saffron - Antonio Sotos\" \/>\n<meta property=\"og:description\" content=\"Its scientific name (Crocus Sativus L.) comes from kroke, a word of Greek origin meaning filament and Sativus means cultivable. It is a bulbous and perennial plant which belongs to the Iridaceae family. The flower is characterized for having an intensive purple colour and the stamens are yellow and there are three red stigmas. 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