The saffron (Crocus sativus) is an ancient plant, probably hailing from Asia Minor, characterized by aromatic properties with dyes and it is a healing herb.
Its European distribution stared from Spanish and dates back to the early Middle Ages. In Italy, both in the North and in the South of the peninsula, the Saffron cultivation spreads since 1300 and, immediately, the most suitable areas to its production were defined: Sicily, Abruzzo and Umbria.
Over the centuries, thanks to the taste and the purity of the best saffron quality we have been recognized worldwide, this spice has undergone the cumbersome competition of synthetic dyes and surrogates.
In recent years, however, there is the tendency to improve the quality of life through the rediscovery of agricultural products excellence, of ecology restoration and the development of the rural world – causing a change of course.
All the Italian varieties are excellent, but they have different organoleptic quality according to the climatic production characteristics, cultivation methods, harvesting and fading.
The products offered by the farm La Timpa are several: Saffron stigmas (or pistils, stamens, string) is the fines product and it is widely used for flavoring and aromatizing a wide variety of dishes. After harvesting, stigmas are dried, they represent the only form of guarantee provenance of the goodness and they do not represent sophistication of the saffron itself.
Saffron bulbs. The bulbs (or crocuses or comi) represent the plant DNA and is it reproduced by cloning.