“Saffron” powder

“Saffron” powder
Magazine: March 2008

The chilli pepper from Senise has special characteristics that differentiate it from all other known types. It can be consumed fresh, used in condiments and spicy, rustic dishes but is also highly appreciated when dried. It is typically woven into “wreaths”, long, sun-dried twists, or made into powder. The crushing, still carried out in the traditional mills, goes as far back as the sixteenth century, overcoming the difficulty of conserving this product. The fine particles produced in the mills looked more like saffron and it is for this that the pepper from Senise is called “zafarano” in the local dialect. Once turned into powder, it is used in the production of cheeses and typical salami from Lucano. Its beneficial qualities are well known as it has a high content of vitamins A, B, C and D. The spicy component is a vasodilator and an anti-sclerotic with benefits for cardiovascular diseases.