Zafferano dei Mastri
THE SAFFRON OF THE MASTER SPICE MAKERS
Max&Kitchen CATERING MILAN carefully chooses its products to ensure the best for its customers.
Even in the choice of saffron, Max&Kitchen has selected a supplier that guarantees a product of superior value to the average. Certified quality, organic cultivation, zero KM, and traceability make Zafferanza one of the best saffrons that the Italian market offers. This is all validated by the artisanal production of products such as Saffron Beer and Honey flavored with stigmas.
Saffron is generally used as a spice or food coloring. Despite this, traditional medicine has used it since the time of the Pharaohs for its high-value medicinal properties. It is indeed used in the treatment of multiple pathologies. Thanks to the high level of CAROTENOIDS it contains, saffron has antioxidant, antibacterial, and antiviral action.
Recent studies enhance its anticonvulsant, anti-inflammatory, and even antidepressant effects.
The cultivation of Crocus Sativus Linnaeus (saffron) occurs in four phases: planting, flowering, its reproduction, and finally uprooting.
The planting phase begins in July: the bulbs from the previous season are placed in the ground.
Around the first days of September, the bulb begins its vegetative phase: the leaves are initially enclosed by white veils that will be perforated over the days.
The flowering phase begins in the months of October and November. It occurs sequentially and lasts from 3 to 5 weeks, varying in relation to the climate and the size of the bulbs themselves.
In this phase, the collection of flowers must occur as quickly as possible: the active principles of saffron are susceptible to thermal shocks and are photosensitive. For these reasons, the flower must be collected in the morning, before the more intense sun rays induce the opening of the flower.