The Açafrão Pascoal is extracted from the stigmata of flowers of Crocus Sativus, in Portugal in Quinta Pascoal, Alenquer, in the village of Cheganças.Saffron is used since ancient times as spice, because it has an accurate aroma. Saffron is able to convey deep aromas, being irreplaceable in many recipes. In addition to transmitting the aroma, it transfers...
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