Dinali Companie S.R.L. was created based on the idea of beauty and utility. It is important that the business you want to dedicate yourself to evokes a taste for beauty in you, way beyond the general financial aspect. Growing saffron (Crocus sativus) is a flavorful business. The color and scent of the wonderful purple flower veils the temporary hardships that inevitably arise in any business. As a new culture in Moldova, it evokes a feeling of pride due to the contribution we can make to the development of our agriculture. Thus, we once again show the world that the Moldavian soils are fertile enough to feed such a wonderful flower that traces its roots in the distant Middle East. We do not have the tradition of saffron, as Italy or Spain do, but we have the tradition of land and economy.
Saffron Dinali finds its origins in the difficult leap year 2020. The cultivated field is spread between the forests of Calaras (159 meters above the sea level) on an area of about one hectare. Crocus Sativus bulbs were planted in late August – early September. Flowers began to bloom in early October. The collection of flowers took about five weeks. We want to have a biological product, so we don’t use fertilizers. We care very much about the trust of our clients. As the saying goes – we are what we eat – and this truth is reflected upon the consumers of Dinali Saffron, delighting and coloring, in addition to the stomach, both the eyes and the soul. Saffron steak, saffron cream or saffron tea turn the trivial day into a holiday.
We want to make Dinali saffron impactful on a global level, therefore we intend to comply with the conditions that have been established for millennia for the production of this precious spice. We will respect the soil that feeds our Crocus Sativus bulbs, we will create the natural conditions for the flower to develop, grow, bloom, harvest, and we will respect the spice production process. You need to collect the flower early in the morning, the stigmas are torn off carefully so as not to get damaged. Special attention is paid to stigma drying. It is produced in a modern oven, with ventilation, at low temperatures, in the range of 35-40 degrees, for a controlled duration of 30-60 minutes. The process of turning fresh stigmas into spice is a real miracle …