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What is saffron?
Saffron (azafrán in Spanish) is the spice obtained from the stigmas of the Crocus sativus flower, the saffron crocus. The stigmas are separated by hand and then toasted. That is why it is one of the most expensive spices: according to the president of the PDO, it takes between 150 and 180 flowers to make one gram.
What the PDO Azafrán de La Mancha guarantees
- It is sold only as threads, never ground.
- It is grown and processed in towns of Albacete, Ciudad Real, Cuenca and Toledo.
- The flowers are picked by hand between late October and early November; the stigmas are separated by hand and toasted over a low heat.
- The PDO specification requires a colouring strength above 200.
- It is sold packaged, with a numbered back label from the Regulatory Council.
Azaman saffron, Gran Selección 2017
Azaman is the brand of Azafranes Manchuela, from Castillejo de Iniesta (Cuenca). In 2017 it won the Gran Selección award of the regional government of Castilla-La Mancha for the best La Mancha saffron.
How to use it
One gram contains about 400–450 threads and is enough for about 50–60 servings. To get all its colour and aroma, crush the threads and let them infuse for a few minutes in a little hot stock or water before adding them to paella, rice or stews.
Complete your pantry with pimentón de la Vera and the rest of our salt and spices.
