Manufactured 100% in Italy

The best saffron in Italy certified First Category according to ISO 3632-1-2011 is made in the Tuscan Maremma, at the Sant'Egle organic farm.

The stigmas of Saffron, commonly called Pistils, are the most powerful antioxidant that exists in nature.

Its value can also be measured through its countless properties, in fact it stimulates the immune system, protects the body from the aggression of viruses and bacteria, prevents the development of tumors and degenerative diseases, hindering the destructive action of free radicals, protects the heart and arteries, reducing hypertension and hypercholesterolemia, protects the respiratory system, relieving the symptoms of cough and asthma, reduces menstrual pain, thanks to the crocetin content, increases concentration, mitigates depression, relieves toothache, protects the liver and stimulates digestion.

The hypothesis is being studied that saffron is able to inhibit the deposition of some proteins present in the human brain when in the presence of Alzheimer's disease.

It is a natural remedy as precious as it is rare.

Suffice it to say that it is obtained from three small filaments present in the corolla of a flower, the crocus sativus. To obtain a modest quantity it takes thousands of plants and many hours of manual work.

This is therefore explained why saffron is compared to gold. In addition to being good for our body, it is also very good in the kitchen

Saffron is used in cooking as an ingredient in foods and drinks to give the characteristic scent, the unmistakable flavor and the precious "gold" color.
Just put a few pistils of Sant'Egle organic saffron in a cup of water, lukewarm milk of animal or vegetable origin, let it rest for 10 minutes and add the liquid to the dish you want to enjoy.

Caution
As with all foods it is good to be careful not to overdo it.
Taking 20 grams of saffron all at once can be lethal!
Indeed, for a pregnant woman, the intake of 10 grams of saffron can lead to abortion.