A plant with a characteristic taste, much-loved in the kitchen that, as well as colouring food yellow, it heightens the flavour of dishes. It marries well with rice, cream, and main courses.

Cultivated in the open, the harvest takes place in the morning, before the sunlight causes the flowers to open up. The work is carried out by hand.

The dehydrated process is carried out in a mindful way in order to preserve all of the characteristics of the pistil, which is proven by their perfume and the intensity of their colour.

Put them in water or broth to soak for a few hours until the pistils turn white. Alternatively, wrap the pistils in baking paper and crush them with a spoon until they are shredded. To preserve the perfume, we recommend to add them at the end of the cooking processs.