Made in Tuscany – Italy – in Limited Edition
The Crocus plant, in fact, needs a healthy, well-drained, permeable soil, and a climate with average annual rainfall, not high, but of typical winter distribution, with drought in the summer. Both conditions are present in the hills of San Gimignano. In addition, the entire production cycle of San Gimignano Saffron requires great precision and exactness, from the selection of bulb-tubers to their planting, from working the soil, to the continuous monitoring of the crop. And lastly, on average it takes at least a thousand flowers to produce forty grams of fresh flowers, which are the equivalent of just eight grams of dried flowers.
San Gimignano Saffron
Saffron’s qualities come from three main chemical components: crocin, which accounts for its coloring effect of yellow; picrocrocin, a bitter glucoside that gives it its flavor; and safranal, which gives it its scent. By analyzing these three components, it is classified into four international product categories (according to the standard ISO 3632-1/1993) that certify its quality. Tests on samples of San Gimignano saffron place it in category I, the finest quality category.
Nutritional values per 100g(3,53 oz.)
- 1298kJ – 310Kcal
- saturated fat: