These saffron stigmas or strands are hand picked in La Mancha. The flexible and resistant strands will add aroma and enhance the taste of any dish. Its high coloring power gives food a golden yellow color.
Cooking recommendation: A pinch may be toasted before use and/or diluted in broth or water before adding to obtain an even color.
Fun fact: It takes around 75,000 saffron flowers to make just 1 pound of dried saffron strands, which is why it is considered the world’s most expensive spice.
Producer Info: This family run company in the Alicante town of Aspe has been in business since 1918. Early on they focused on hand-processed saffron, a regional specialty, and later branched out to include a variety of spices and condiments. They are now also famous for their line of Spanish paprika that is fundamental to regional recipes. The founder’s grandson maintains an active role in this family company that aims to offer premium ingredients, most of which have won the prestigious Designation of Origin seal.