Saffron Dinali is, first of all, a spice, thanks to its unique aroma and special taste that it can give to meat, fish, rice, as well as sweets and liqueurs, beer. Its organoleptic properties make it the king of spices all over the world – ruby red color, intense aroma and unique bitterness.
Dinali Saffron contains three valuable active ingredients:
Crocin (Crocina) – the active element that gives it its classic yellow color and performs an important function in the human body, protecting cells and preventing the appearance of tumors.
Picrocrocina is an active ingredient that gives it a spicy bitter taste.
Safranal is an active ingredient that gives it an incredible aroma.
The main benefits of saffron: antidepressant, antistress, memory enhancer, regulator of the digestive tract, metabolism accelerator, regulator of the cardiovascular system, anti-inflammatory effect, antioxidant, aphrodisiac, strengthening of hair, improving the health of the oral cavity and teeth.
Collection of flowers:
Saffron flowers are composed of six beautiful purple petals that hold the pistil to three stamens, from which three red stigmas begin, thin at the base where they join, and thickened outside, resembling a crown.
The collection of saffron flowers is done by hand. We want to respect the traditional method of harvesting saffron, as the first Crocus Sativus cultivators did millennia ago. Hand harvesting is the main factor that makes saffron the king of spices.
Flowers are collected in the early morning hours, until the flowers bloom, to avoid the adverse effects of strong wind, rain, hail, dust. The harvest period lasts from mid-October to mid-November. Collecting flowers is quite difficult, especially when it comes to large cultivated areas, due to climatic conditions and the human effort required, as the collecting person has to sit for several hours, bending over the rows.
You need to pick the flower carefully, pressing your thumb on your index finger, avoiding sudden movements so as not to damage the red stigmas. It is stored in a wicker basket, and after it is filled out, it is taken to the laboratory room, which must comply with the sanitary and hygienic standards established by law. The process of extracting red stigmas takes place in the laboratory.
We pay due attention to food safety conditions in order to guarantee the consumer an excellent product quality, so the transformation steps, from field to ready-made spices, are strictly followed.
The extraction of stigmas:
The extraction is done with two hands. The petals are removed, the inner base of the three stigmas is cut with the nails on the reddish part, to white one. The three strands should stay together. Avoiding the white thread at the base determines the quality of the spice. Excessive handling of red stigmas should be avoided so as not to degrade quality due to dispersion of pollen. This is perhaps the most difficult part while processing the saffron. It takes many hours of hard work.
Saffron Drying Process:
Dry the extracted stigmas by laying them out on a baking sheet placed on the tray of a modern oven with a fan. Drying is set at a temperature of 35-45 degrees for 30-45-60 minutes. You need to be very careful, making sure that the stigmas do not burn instead of drying. After 10 minutes of drying, the drying process must be monitored periodically. Drying time depends on the condition of the flower, the number of stigmas laid out on the baking sheet, and the degree of their moisture. When properly dried, stigmas are crispy and break easily. If you move them carefully with your fingers, a slight creak is heard on the baking sheet. After drying, about 1/5 of the weight of the fresh stigmas is lost.
The drying process can vary. Some saffron growers dry the red stigmas in the sun or near a fireplace with hot wood.
Use: Saffron is used as a seasoning in world cuisine, in dishes made from meat, fish, rice, spaghetti, it is added to confectionery, cheese production, pasta, liqueurs and craft beer. In the West, it is indispensable in some of the most famous European dishes – Milanese risotto, Spanish paella, or Provencal fish soup (bouillabaisse). At the same time, it finds applications in the pharmaceutical and cosmetic industries. Or just in the form of tea!