Saffron

The saffron (crocus sativum) is a spice obtained from the pistils of the flower of the Crocus, plant of the family of the Iridaceae, which originates from an underground bulb: the flower of the crocus, with a particular and intense violet color, can reach a height of 15 cm and has green lanceolate leaves. The crocus blooms for a short period of two weeks in autumn and has only three yellow stigmas that must be picked manually at dawn before the sun is too high. Among the main crocus crops in our peninsula, the one that is located in Abruzzo on the high plateau of Navelli in L’Aquila is one of the most famous, known for the purity and authenticity of the product. In addition to being a very precious spice, saffron has so many organoleptic properties that we can say that itis an elixir of long life.  It promotes digestion, lowers blood pressure and reduces cholesterol. Thanks to the important content of carotenoids, moreover, saffron raises the immune system;  they also say that saffron would be a powerful aphrodisiac because it can act on the adrenal glands thus stimulating the production of adrenaline. A careful disciplinary, published in the Gazzetta Ufficiale of the Italian Republic, determines precise standards to be followed in the cultivation of saffron, with a particular regard to every single moment of the production chain. Thanks to this, the saffron of L’Aquila has now the Protected Origin mark.