The Sicilian saffron powder can be used in a lot recipes, such as pastas, risottos and soups, or as a side dish vegetables.
Saffron is a beautiful purple flower, inside the corolla are the stigmas, from these bright red stigmas that you get the kitchen spice, widely used both for the unique aroma and for the ability to give a deep yellow color to the dishes.
The Sicilian saffron powder should never be cooked, otherwise it will alter and lose much of its flavour. For this reason it is recommended to use warm water and not hot water to dissolve it, thus avoiding to cook it with the dishes, better to add it later.
Saffron is a spice native to Crete, dating back to ancient times.
It has always been considered precious and a symbol of prosperity. Evidence of the use of saffron in Greece can be found in the palace of Knossos, where a fresco depicts the saffron collector, walking in a garden where saffron flowers bloom.