Spanish saffron 1 g

An iconic spice of Spanish cuisine

Spanish saffron is considered one of the most prestigious spices in the world. Grown in the land of Don Quixote, in the south of the province of Toledo, it is an integral part of Spanish culinary culture.

Traditional expertise

Saffron is harvested entirely by hand, using methods passed down through generations. The flower is picked very early in the morning to preserve all its aromatic qualities.

Meticulous work

After harvesting, the flower’s red stigmas are separated by hand with great precision. This delicate step requires exceptional skill and a great deal of patience.

Essential roasting

Drying and roasting saffron are crucial steps in its production. This traditional process allows the saffron to develop its aroma, stability, and, above all, its strong coloring power.

Recognized gourmet quality

This saffron adds an intense golden color and a refined fragrance to all your culinary creations. Just a few strands are enough to transform a dish.

Ideal for paella and much more

Spanish saffron is essential for making authentic paella. But it’s also used in many other recipes: rice dishes, slow-cooked meats, cassoulets, Asturian fabada, sauces, and fish.

A precious product

Saffron blooms for only a few weeks in the fall, making this spice particularly rare and precious.

Tips for use

To fully bring out the aromas, color, and richness of the saffron, it is recommended to prepare an infusion before use. This step ensures that no spice is wasted and allows for optimal extraction.

1. Grind the threads (optional but recommended)
Place the threads in a mortar. You can add a small pinch of salt or sugar to make grinding easier until you obtain a fine powder.

2. Heat the liquid
Use a small amount of water, broth, or warm milk (about 50 ml). The liquid should be warm but not boiling, ideally around 60–65°C, to preserve saffron’s delicate aromas.

3. Mix and let steep
Pour the hot liquid over the saffron, then let it sit:

• Minimum: 10 to 15 minutes if you’re short on time.
• Ideal: between 30 minutes and 1 hour to achieve a deep extraction of aromas and color.
• Some experts even recommend up to 4 hours for maximum flavor.

4. Incorporate into the recipe
Add the entire infusion, including the coffee grounds if desired, about 10 to 15 minutes before the end of cooking.