Saffron, also called “red gold”, is the world’s most expensive spice that is obtained from the stigmas of the Crocus flower. To achieve 1kg of this appreciated condiment, it takes thousands of flowers, as each contains only three stigmas and the process of growing and harvesting is very laborious. Harvesting takes place between October and November and it must be done during dawn to ensure the highest quality.
Saffron is highly valued in gastronomy all over the world. In Spain it is cultivated since more than a thousand years, especially in the region of La Mancha.
In our workshops we roast it quickly to enhance its flavor, before adding to one of the most emblematic dishes Spain has to offer: the Paella.