Originally grown in Asia Minor, saffron soon spread to the Mediterranean basin. In autumn, the mauve flowers of the saffron crocus open out to reveal very long stigma, which are gathered with the utmost care. They produce an exceptional brilliant yellow spice with a lingering perfume.
Saffron is so strong that it should be added only b y the pinch, and in dry dishes, the thread should first be steeped in a little hot water for about 15 minutes. Obligatory in paella, risotto alla Milanese and bouillabaisse, it adds exquisite subtlety to the juice of citrus fruits poured over a fruit salad of apples and pears.
Our saffron comes from selected Spanish farmers in the La Mancha region and is of the highest quality. It is not adulterated with other parts of the flower, which means that much less is needed for each dish. It also means they will taste better.
One jar of our Saffron Threads from Spain contains 1g.