SAFFRON
SAFFRON
restaurant feeder

SAFFRON

Called azafran by the Spanish, Spanish Saffron from the La Mancha region of Andalusia is prized for its mellow, sweet, and floral aroma. The aroma is layered with musky, honeyed, floral, bitter tones. The flavor is penetratingly earthy, with notes of honey and violet. The Spanish variety of saffron is by and far the most prized.

The world’s most prized spice is also the world’s most expensive. Saffron is the most expensive spice in the world because each crocus produces only three stigmas, which are laboriously hand harvested during only three weeks of the year. Saffron Threads are the dried stigmas of the saffron crocus flower and it takes more than 1,500 stigmas (from more than 4,600 crocus flowers) to make just 1 ounce of Saffron Threads

Deep red-orange threads add a brilliant yellow-orange color to food

Adds a unique, bitter almond-like flavor and aroma

Product of Spain