Saffron has been a famous spice used for thousands of years. It consists of the stigmas, by themselves or together with the styles, of the flowers of Crocus Sativus Linnaeus, whether we refer to the whole filaments or we have them mashed or ground.

Nowadays the different levels of quality of saffron are internationally graduated by the ISO-3632-1 regulations. We offer our client only CAT I.


Saffron contains some active ingredients that are inherent to this spice, among which we should point out the following: “crocin” which provides the color, “picrocrocin”, which is responsible for its taste, and “safranal”, which gives it its unique aroma.

Saffron is mostly known expensive spice but you need in use very little of it. Saffron not only adds flavor but give to food a pretty yellow color too.

How to use saffron in cooking?

The best way to extract flavor from saffron is to soak the threads in worm water or other liquid for 5 to 10 minutes. Then add both the saffron and the liquid to the recipe. Saffron can be used in a variety of rice dishes, salad dressings, soups, paella, meat and seafood. Also saffron can be used in desserts and bakery products.

- Saffron threads or filaments.

Place dry saffron within a mortar in order to mash it together with the other spices. Add to the food but save 5 / 6 threads for a brighter and more colorful presentation of the dish later on.

- Ground saffron.

Dissolve ground saffron in some liquid and add to the food while cooking it.

Recommended amounts:

A sachet with 0,125 gr. / 0.004oz of ground saffron or about 15 threads serve 4 to 6 people.

You can also use saffron to your taste and keeping in mind possible combinations with other spices or ingredient.

Saffron also contains essential oils with therapeutic properties that may be obtained by applying three different processes that are proof of the good quality of the saffron grown in Spain.