Saffron

Crocus Sativus is the scientific name, but everyone knows it as Za'faran, in Arabic splendor of the sun. The beautiful young Crocus fell in love with the nymph Smilax, who in turn was loved by the god Hermes. Enraged, the god transformed him into a flower. Thus, for the ancient Greeks, Crocus Sativus was born, the beautiful purple flower from whose pistil saffron is obtained.

It is a very expensive spice because its processing is almost exclusively manual: from the harvesting of the flowers, in the early hours of the morning, when they are still closed (the intense light could alter their organoleptic characteristics), to the separation of the stigmas (red filaments), to the drying them on wood embers.

Each flower has no more than 3-5 stigmas, therefore approximately 200 flowers are needed to obtain one gram of saffron. Native to Asia Minor and known since ancient times, this variety of crocus owes its fame both to its dyeing qualities (used by great painters, such as Perugino) and to its cosmetic properties (it is said that Alexander the Great washed his hair to maintain its shine), flavouring, digestive and pharmacological (Hippocrates considers it valid against rheumatism, gout and toothache).

Information on its cultivation and use in Umbria has been available since the 15th-16th century. Saffron cultivation is present in Trevi, Campello sul Clitunno and Castel Ritaldi.