What is Saffron?

Saffron is the name given to the dried, red-colored stigmas and part of the white style to which they are attached of the purple-flowered crocus, a member of the Iris family. The dried stigmas or threads are re-hydrated or powdered to be used to give extraordinary color and flavor to many dishes.

What is the origin of Saffron?

Saffron has been known since antiquity in the eastern Mediterranean. It was first brought to Spain in the 8th century by the Arabs who discovered that the lands of La Mancha, in the Southeast of Spain, were ideal for its cultivation.

Today, Spain is the leading producer and exporter of saffron and accounts for around 70% of the world’s market. Up to 40 metric tons are produced annually in Spain. Over 90% of this staggering crop of 6,400,000,000 crocus flowers is of La Mancha origin. Not only is Spain the world’s leading producer, but its La "Mancha" saffron is internationally considered to be the best due to its intense aroma and its coloring strength.