Saffron Threads “La Mancha” Spain

Origin & Story

Spain and saffron – that's a bond reaching back to the 8th century. Back then the Moors brought Crocus sativus to Al-Ándalus and began systematic cultivation, first in Andalusia, later in La Mancha. Today La Mancha is Europe's most important saffron-growing region. The region lies in the heart of Castile, at around 700 metres altitude, shaped by extreme temperatures: hot, dry summers and cold winters. This is exactly the climate Crocus sativus needs. Since 1999 cultivation has been protected by the designation of origin Denominación de Origen Protegida (DOP). Only saffron from certain municipalities in the provinces of Albacete, Ciudad Real, Cuenca and Toledo may bear this seal. The harvest takes place between the second half of October and the first half of November, every morning in the early hours, before the heat of the day opens the flowers. Every flower is picked by hand, every stigma plucked by hand. Family work, for generations.

Highlights

What fundamentally sets Spanish saffron apart from other saffron varieties is the drying. In La Mancha the fresh stigmas are toasted immediately after plucking: gently heated at 80 to 90°C, traditionally over charcoal or open fire, for 20 to 40 minutes. This process, called "Tueste", gives the saffron a subtly smoky note and slightly sweet nuances found in no other saffron in the world. The aroma profile is finer and more subtle than other saffron varieties: honey-like, gently earthy, with a delicate woody warmth in the background. Where other varieties impress with intensity and power, the Spanish one wins you over with elegance and harmony. The threads are typically a little shorter and thicker than conventional top qualities, with a bright scarlet colour. The corms are lifted from the ground every four years and replanted in virgin soil. That keeps the quality constant across generations.

Quality

Our saffron from La Mancha carries the DOP seal, making its origin and quality fully traceable. That's crucial with saffron, because no other spice is faked so often. Studies show that a large part of the saffron sold as Spanish actually comes from other countries and is merely repackaged in Spain. The DOP seal rules that out: cultivation, harvest, drying and packaging must all take place within the protected region. The threads are deep scarlet, flawless, with an intense fragrance. A saffron for everyone who prefers the refined to the loud.

Tip from Tobias Funke

Lightly crush the saffron threads in a mortar and add them to the liquid right from the start. That way colour and aroma dissolve evenly. But don't cook saffron for longer than 15 to 20 minutes, or the fine aromas will evaporate and only the colour remains. So for dishes with a longer cooking time, add the saffron later. 10 to 15 threads are enough for four portions. Less is more.

Use

Paella, Risotto alla Milanese, saffron rice, bouillabaisse, fish and seafood soups, sauces for fish, chicken or veal, stews, desserts like panna cotta, ice cream or crème brûlée, bread and yeast dough, saffron tea. This saffron is truly at home in Mediterranean cuisine.

Storage

Store dry, away from light, airtight. Keeps for 24 months.