PDO Sardinian Saffron is a spice obtained by roasting the stigmas of Crocus sativus L., a herbaceous plant belonging to the Iridaceae family, about 15 cm tall and consisting of a hypogeous apparatus (bulbous), leaves and flowers. The three main components of the product (crocin, responsible for colouring, picrocrocin, a bitter glycoside that gives flavour, safranal, responsible for aroma) are present in greater quantities than other known saffron. The production area of PDO Sardinia Saffron falls within the villages of San Gavino Monreale, Turri and Villanovafranca, in the province of South Sardinia, in the Region of Sardinia. In order to keep the organoleptic properties intact, PDO Sardinia Saffron is stored in hermetically sealed glass, tin or stainless steel containers, protected from light and air. After opening the package, store it in hermetically sealed containers in a dark, dry place.