We have available lots of presentations for our products. Our saffron is packed on whole stigmas or ground starting with presentations of 0,1 grams.

Our saffron is processed according world ISO3632 saffron standards to comply with the most exigent customers assuring its satisfaction.

We have our own laboratories to test and keep always the quality of our products.

Our presentations are completely exclusive, attractive and easy to use, adding useful tips, curious information and recipes with saffron.

Saffron History

Saffron is a natural product made only with the dried stigmas of the flower of Crocus Sativus L.. The word saffron comes from the arabic Zahafarn, and it also comes from the persian Safra whose translation is yellow.

It was first harvested in the region of Cilicia, in the south of the current Turkey. Its origin is located in a small village called Corycus, name adopted them for the saffron plant.

Since centuries, the main civilizations have harvested and traded with saffron because it has been always very appreciated. There are documents showing its cultivation in Mesopotamia and Persia where it was used to colour clothes, as condiment, to make medicines, perfumes and aphrodisiacs. In Persia it begun to be used in combination with rice and then extended to countries like India and China.

Saffron was introduced in Spain by the Arabs between VIII and X (A.C) century, and it was an essential ingredient in the hispanoarabic cuisine. It was then brought to France and Germany arriving to United Kingdom on XIV century.

Saffron was cultivated in Spain on Castilla region trying to produce it also in México in the province of Tlaxcala. There was an important production of saffron in Gàtinais and mainly in Saffron Walden with a product of excellent quality used in thousand of dishes, establishing prosperous trading routes.

Saffron harvesting:

It begins with the plantation of the bulbs in May or June depending on the region. Two stems begin to appear so you can easily see them at the end of September. Flowering takes place between mid October and December and it means the end of a long process.

It is necessary to say that saffron is obtained on a completely manual process not adding any artificial ingredient. Its begins with the picking of the “Saffron Rose” made in a period not longer than 20-25 days because it cannot be postponed, the flowers would die. It takes place very early in the morning and the flowers are carefully placed in baskets.

Then, they proceed to remove very carefully the stigmas from the flowers. It is a very important part of the process as it needs to be very accurate. Otherwise styles should be included if cut too long or the stigmas would be separated if cut too short.

Finally, the stigmas are toasted placed on trays in layers of 2-3 cms, slowly kept on fire at a temperature around 35ºC to avoid burning or stigmas separation. Product need to lose around 85-95 % of its moisture to get an optimum toasting process, changing its colour to its typical deep red and characteristic delicious aroma.

In this way the product is ready to be packed in any of the multiples options we have available.

Saffron Grading

Saffron has always been since ancient times a very appreciated product. It made mandatory to establish trading rules to determine its quality level. They say saffron quality depends mainly on its colouring power, measured by the content of crocine.

Nowadays, there are two main standards to grade saffron the worldwide ISO3632 1-2, based on an agreement between all saffron producing countries and Spanish classification based on the exterior trade spanish standard.

Composition & how to use and cook saffron

Saffron comes from the family of the carotens. Saffron is available for household use on whole stigmas or ground, with its typical red colour and aroma. Saffron is mainly composed by three corotenoids as follows:

• Crocine, colouring agent.
• Pirocrocine, flavor responsible.
• Finally, safranal responsable of its aroma.

 Please find nutritional composition table for 100 grams of saffron.

The most common way to use it is to grind the stigmas with the fingers or a mortar and add it to warm water, which gives more flavour and aroma that adding directly on the preparation. It is advisable to add it at the end of the preparation so it can keep better its aroma.

Dosage: It is enough with a small amount of saffron to give your dishes an unforgettable flavor and aroma. As an indication it is necessary to add 2-4 threads per person. We can recommend an easier way to do it, just add 0,5 grams of saffron to 750 grams of rice to make around 10 dishes. You can now realize that saffron is not so expensive and all your dishes will appreciate it so include it on your daily preparations, we will give you thousand of ideas.

It has also excellent properties, used since many years as a remedy for diverse health problems. It is an essential ingredient on oriental medicine, we can mention several applications: