The package contains half a gram of PDO-certified saffron pistils, dried naturally.

Saffron is obtained by toasting the stigmas of the Crocus Sativus L. flower. 
On the Navelli Plateau, thanks to the climate, soil, and processing method used since 1200,
L'Aquila Saffron, recognized as PDO since 2005, boasts unique organoleptic properties.

HISTORY OF SAFFRON
Originally from the Middle East, introduced to Italy by a Dominican friar around 1300,
its cultivation spread rapidly throughout Abruzzo and many other areas of the peninsula.
However,for various reasons,over the following centuries it gradually declined and was confined 
to the Abruzzo region of L'Aquila, particularly in the Navelli Plain,
the only area in Italy where it still thrives today. The saffron flower is purple, while the stigmas are red, and from these the spice known as ZAFFERANO 
is obtained. This spice was known in ancient times for its exceptional medicinal properties.
Saffron produced in the Navelli Plain is considered the best in the world for its quality. Since 2004, it has been awarded European Protected Designation of Origin (PDO) 
status under the name ZAFFERANO DELL'AQUILA. ACTIVE INGREDIENTS AND PROPERTIES The flower stigmas contain a volatile, aromatic essential oil combined with a bitter glycoside,
CROCIN, which has a high coloring power.