My wife, Nalini, and I traveled to Spain to source this saffron. We had the immense privilege to meet the people of La Mancha, who grow, harvest, and process the delicate saffron by hand. Saffron from La Mancha is physically different from other saffron varieties because its red stigmas are not astringent and are more aromatic due to how they are dried. The production process is unique and original, where the the stigmas are dried by roasting over low heat instead of in the sun. This unique method improves the physical stability of the saffron, retaining more moisture, aroma, flavor, and color. We hope you enjoy this high quality saffron!
Species: Crocus sativus
Saffron threads are the dried stigmas of the saffron crocus, of which there are 3 saffron stigmas in a saffron crocus. Originating in Greece, it is one of the most expensive spices in the world. 75,000 saffron crocuses are needed to produce a single pound of saffron threads, explaining the precious nature of the spice. The bright red-orange threads smell of metallic honey and hay and have a bitter, honey-like flavor.
Culinary Uses: The most common culinary use of saffron is to give a yellow-orange color to food, particularly rice. The threads pair well with fish and seafood.