Spanish Saffron
What is Saffron?
Saffron Threads are derived from the blossoms of the Crocus sativus flower, commonly known as Saffron crocus. The plant grows in moderate
climates, characterized by dry-hot summers and cool-wet winters, mainly around the Mediterranean basin and further east up to Iran
and Kashmir in India.
Known as the “red gold” of Spain, azafrán or saffron is one of Spain’s most prized ingredients, present in a wide range of dishes and
culinary traditions. Spanish dishes like paella owe their bright yellow hue to the glorious spice azafrán (saffron).
The Harvest
The harvest process is labor-intensive and requires well-trained workers. After hand-picking the crocuses, the three stigmas of each flower are
separated by hand to dry under optimal conditions. It takes an average of 450 stigmas, or 150 saffron flowers to yield just 1g of dried saffron threads!
Because of the demanding cultivation, harvesting, and processing methods, saffron is the most expensive spice worldwide.
Stigmas are Hand Collected
Harvested by Hand
A Labor of Love
What Does Saffron Taste Like?
Saffron has a unique taste and aroma that is used not only to season but also to color food, with a luminous yellow-orange hue.
Saffron has a complex, nuanced flavor that is:
Sweet and earthy: With a hint of bitterness
Floral and honey: With delicate notes
Earthy and grassy: With a subtle aroma
Saffron pairs well with other mild flavors, allowing its complex flavor to shine through.
How to Use Saffron
Add the threads to hot water to immediately impart flavor and color to your dish
Give the threads a few minutes to penetrate your dish
Use just a few threads, as they go a long way
