Saffron

Saffron. The most expensive spice in the world. Every gram is pure gold. One kilo of saffron takes over 150,000 blossoms, each picked by hand, every thread plucked by hand. No other spice demands this much handwork. Saffron brings colour, depth and an aroma that shifts between honeyed, floral and gently earthy. In risotto, paella, sauces or desserts, a pinch is enough and everything changes. Experience real, top-quality saffron once and you instantly understand why it is worth its price.

Saffron

Saffron is the most expensive spice in the world, and there’s a reason for that. A single kilo takes over 150,000 blossoms of Crocus sativus, each one picked by hand, every thread teased out by hand. It happens in the early hours of the morning, before the sun opens the flowers. No other spice demands this much handwork. And no other spice is faked so often. Bulked out with turmeric, coloured with safflower, mixed with corn silk. Buy saffron in the supermarket for a few francs and you rarely get what it says on the packet. With us you get certified top quality, where you know what’s really inside.

Saffron grows in many countries. From Morocco to Greece and India, through to Afghanistan and Spain. The quality varies enormously depending on climate, altitude, harvest timing and processing. We currently work with a single supplier we fully trust.

Our saffron threads ‘La Mancha’ Spain come from the most important saffron region in Europe, around Albacete and Toledo in Castile. After harvest, Spanish La Mancha saffron goes through a special process called ‘tostado’: the fresh threads are toasted in silk sieves over gentle heat at 80 to 90°C for 20 to 40 minutes. This roasting is even required by law for genuine DOP La Mancha saffron. It gives the threads a strong, slightly roasted aroma profile with a pronounced floral note. The threads are intensely red, the flavour tart, spicy and slightly bitter. A classic for paella, bouillabaisse and Mediterranean cooking, but far more versatile than its reputation suggests.

How do I use saffron properly?

Never just throw the saffron threads into the dish dry. Soak the saffron in a little warm water, milk or stock and let it steep for at least 20 minutes. That way the colour and aroma release fully. Add the liquid only towards the end of cooking, so the full aroma spectrum is preserved. Saffron is water-soluble, not fat-soluble. Milk or wine work especially well, because the acidity breaks down the cell structure of the threads and releases even more aroma and colour. 10 to 15 threads are enough for four portions. Less is more. Saffron should refine a dish, not dominate it.

What is saffron good for?

Classic in risotto, paella and saffron rice. In fish and seafood soups, above all a bouillabaisse. In sauces for fish, chicken or veal. In desserts like panna cotta, ice cream or crème brûlée. In yeast dough for a golden colour and fine aroma. Or quite simply: a few saffron threads in warm water as saffron tea.

What makes Spanish La Mancha saffron special?

Saffron grows in many countries, and it’s harvested, dried and processed differently. The character in the jar can vary a lot as a result. What sets La Mancha from Castile apart is the traditional ‘tostado’: after harvest, the fresh threads are roasted in silk sieves over gentle heat at 80 to 90°C for 20 to 40 minutes. This process is required by law for genuine DOP La Mancha saffron. It produces a strong, slightly roasted aroma profile with a pronounced floral note, a tart flavour and fine bitterness. Other saffron grades are dried at lower temperatures, which gives a warmer, honey-like aroma. Both can reach the highest quality, but the character is fundamentally different, just like with wine: different terroir, different processing, different flavour. La Mancha is the classic choice for paella, bouillabaisse and Mediterranean dishes.

Why does La Mancha saffron carry a D.O.P. seal?

The D.O.P. seal (Azafrán de la Mancha) protects against the widespread practice of declaring cheap imported saffron as a high-quality Spanish product. Since 1999, this protected designation of origin guarantees that the saffron was genuinely grown in Castile-La Mancha, harvested by hand and dried using the prescribed tostado process. Studies show that 73 to 90% of the saffron sold as ‘Spanish’ doesn’t come from Spain at all, but is repackaged imported stock. Our saffron threads ‘La Mancha’ carry this seal, because with saffron trust isn’t an option, it’s a must.

How do I use saffron threads properly?

Never just throw the saffron threads into the dish dry. Soak the saffron in a little warm water, milk or stock and let it steep for at least 20 minutes. That way the colour and aroma release fully. Add the liquid only towards the end of cooking, so the full aroma spectrum is preserved. Saffron is water-soluble, not fat-soluble. Milk or wine work especially well, because the acidity breaks down the cell structure of the threads and releases even more colour. 10 to 15 threads are enough for four portions. Less is more. Saffron should refine a dish, not dominate it.

What is saffron good for?

Classic in risotto, paella and saffron rice. In fish and seafood soups, above all a bouillabaisse. In sauces for fish, chicken or veal. In desserts like panna cotta, ice cream or crème brûlée. In yeast dough for a golden colour and fine aroma. Or quite simply: a few saffron threads in warm water as saffron tea. You’ll find all currently available saffron products here.