This “red gold” is obtained from the stigmas of the Crocus Sativus Linnaeus flower, commonly known as “Saffron Rose“. Saffron goes far back in history, that there are references of its use since the 7th Century B.C. With its origins in the East, specifically in India, it spread around the world from one civilization to another. Egyptians, Greeks, Romans, Arabs, etc. have all fallen in love with the most seductive spice of the world, Saffron. Persians refreshed their blankets and pillows with Saffron in order to induce a peaceful sleep, and they were the first ones to use it to make food tastier. In Crete it was used as dye for cosmetics and textiles, and it was added to their perfumes. Egyptians used it in the mummification processes and they recommended it to relieve stomach, eye or tooth pain. Romans bathed with Saffron, they mixed it with wine, women used it to contour their eyes, and they burned it up as an offering to the gods and perfumed public buildings with it. Arabs started to harvest it in the Iberian Peninsula and they included it in many of their recipes. Buddhists used it to dye their clothes. During the Middle Age it was used to fight the bubonic plague, advising people to purify the air by spreading Saffron over the floor or burning it. Saffron has gone around the world and it has been able to delight people from all cultures, origins and conditions, to be used throughout all times, to add flavor to recipes and to improve medicinal products.
In SindhiWines we select the best saffron…
In SindhiWines we select the best Saffron in order to always guarantee the highest quality. Only by a 1.00% natural method we are able to obtain the heart of the Saffron flower. In mid-October the Lilac tones embellish the fields dedicated to the production of Saffron. It is the first sign that leads to a brief harvest which offers us this known “red gold”. Flowers are manually picked and then they are transferred to the hands of “Las mondadoras“, who are the workers responsible for removing the rose’s style and opening the calyx in order to extract three stamens. And they go on, in threes, as fast as possible, so not even one Loses its quality. These processes have been done the same way for centuries so saffron does not lose its essence. Once the harvest has been done, the process continues with the roasting, where every stigma emphasizes its aroma and turns into the product we now know in optimal conditions for its consumption. A pleasure for the senses.
Saffron also has multiple health benefits. It is an antioxidant for being a carotenoid. It fights nerve disorders and asthma, it relieves cough and bronchitis and it strengthens the heart. It is good for the proper functioning of the Liver and it has applications for multiple sclerosis. Saffron is also a potential source of anti-cancer agents and it reduces cholesterol levels. Saffron cheers the mood up and it is an aphrodisiac spice. Improves memory and controls appetite.