{"id":1925,"date":"2010-10-07T19:48:17","date_gmt":"2010-10-07T19:48:17","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=1925"},"modified":"2010-10-07T19:48:17","modified_gmt":"2010-10-07T19:48:17","slug":"la-rosa-del-azafran","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/la-rosa-del-azafran\/","title":{"rendered":"La Rosa del Azafr\u00e1n"},"content":{"rendered":"

Los \u00e1rabes hicieron aportaciones de enorme valor a la Pen\u00ednsula Ib\u00e9rica durante su ocupaci\u00f3n entre los siglos VIII y XV, gracias a sus amplios conocimientos matem\u00e1ticos, astrol\u00f3gicos, m\u00e9dicos, literarios, etc. Pero tambi\u00e9n a su paso por Espa\u00f1a debemos hoy el cultivo de una delicada flor, y lo que es m\u00e1s importante, del preciado producto que esconde en su centro: el azafr\u00e1n.<\/p>\n

Esta sencilla planta fue introducida alrededor del siglo IX, aunque en aquella \u00e9poca era usada exclusivamente por la alta nobleza andalus\u00ed. Poco a poco su cultivo se fue enraizando en la tierra castellana, de tal forma que hoy d\u00eda existen diversos festejos relacionados con \u00e9l: la Fiesta de la Rosa del Azafr\u00e1n de Consuegra (Toledo), los concursos de monda que se celebran en La Solana (Ciudad Real) con motivo de sus fiestas patronales o el Festival de la Rosa del Azafr\u00e1n de Santa Ana (Albacete).<\/p>\n

El azafr\u00e1n es hoy d\u00eda una especia muy valorada, por lo que se pone especial cuidado en su recolecci\u00f3n, y sigue siendo una labor tradicional y familiar. Cuando el campo se ti\u00f1e de violeta, verde y rojo en las \u00faltimas semanas de octubre, los azafraneros deben madrugar para recoger la flor antes de que el sol de media ma\u00f1ana haga que se marchite. Se usan tradicionales cestos de mimbre, y una vez recolectada, hay que apresurarse a la \u201cmonda\u201d, antes de que los p\u00e9talos se marchiten, y hagan m\u00e1s dif\u00edcil la labor. Esta tarea ha dado lugar hoy a concursos muy concurridos, donde locales y for\u00e1neos compiten en este arte de obtener los preciados estigmas de azafr\u00e1n. Tras esto, se procede al tueste de los mismos sobre brasas, procedimiento \u00fanico de Castilla, ya que tradicionalmente en otras zonas, se dejaban secar al sol.<\/p>\n

El valor que puede alcanzar un kilo de azafr\u00e1n ronda los 3.500\u20ac. Quiz\u00e1 sea por esto que pervive la costumbre de ofrecer a las parejas de reci\u00e9n casados unas briznas de azafr\u00e1n, como deseos de prosperidad.<\/p>\n

Con esto me despido, y os invito a visitar el \u00faltimo fin de semana de Octubre este festival de la Rosa del Azafr\u00e1n en Consuegra, fiesta de inter\u00e9s cultural hoy d\u00eda, y disfrutar extrayendo este oro rojo de la flor: adem\u00e1s de curioso, \u00a1es francamente entretenido!<\/p>\n

\"Crocus<\/a>
\nby vega<\/a><\/p>\n

Arabs made very valuable contributions to the Iberian Peninsula during their occupation between the 8th and 15th century, thanks to their vast knowledge of mathematics, astrology, medicine, literature, etc. But their stay in Spain also rewarded us with the growing of a delicate flower and, what\u2019s more important, the precious product hidden inside it: saffron.<\/p>\n

This simple plant was introduced around the 9th<\/sup> century, although in that time it was consumed exclusively by the Andalusi nobles. Little by little, the crop became established in Castilian lands, to the point that today we have several festivities associated with it: the Feast of the Saffron Rose in Consuegra (Toledo), the peeling competitions held in La Solana (Ciudad Real) during their patron saint festival, or the Saffron Rose Festival in Santa Ana (Albacete).<\/p>\n

Saffron is a very expensive spice today, so special care has to be taken during its harvest, which is still a traditional family job. When the fields turn purple, green, and red during the last weeks of October, saffron pickers have to get up early to pluck the flowers before the morning sun wilts them. They use traditional woven wicker baskets and, once harvested, they have to peel them really quickly, before the petals wilt, making the task even more difficult. This task has spurred modern well-attended competitions, where locals and visitors compete in the art of extracting the precious saffron stigmas. After that, they are toasted over hot coals, a procedure that\u2019s unique in Castile, since in other regions they\u2019re simply sun-dried.<\/p>\n

The price of a kilogram of saffron (2.2 lbs) is around 3,500\u20ac. Perhaps as a result of this high value it is still customary to offer newly married couples a few saffron threads as a sign of prosperity.<\/p>\n

I\u2019ll leave you with this, and I invite everyone to visit the Saffron Rose Festival in Consuegra (Heritage of Cultural Interest) during the last weekend of October. You will be able to have fun extracting this red gold from the flower: apart from being interesting, it is truly entertaining!<\/p>\n