Saffron threads come from the beautiful Crocus sativus. Flowering In the Mediterrannean in early fall, the red stigmas or female part of this flower when cured properly become the commercial saffron used worldwide.

The fertile high plain of Castilla la Mancha in Spain is the source of the finest quality. Here, in the shadow of the legendary windmills of Don Quixote, grow tiny crocus flowers. Each flower produces three delicate, aromatic, red stigmas known as saffron. Over 6,000 flowers were required to produce one ounce (28 grams) of saffron. During the harvesting each flower is carefully handpicked and each stigma thread is peeled, toasted and packed to assure you of the highest quality saffron product.

Because of the rare nature of this spice and the careful handpicking required saffron has long been considered the world's most highly valued spice.

Often referred as the "king of spices", the singular aroma and flavor of this saffron will be a splendid addition to almost any chicken, vegetable or fish dish and a baker’s delight in many recipes. In Mediterrannean countries, its place in the daily cuisine has reached almost religious proportions. And the natural health properties of this unique spice are universally recognized world-wide.

Pure Spanish Saffron is the key ingredient for making authentic international specialties: Spanish Paella, Italian Risotta Rice, Indian Chicken Biryani, French Bouillabaisse, Latin Arroz Con Pollo. Just a pinch will add the distinctive, elegant saffron flavor and rich color that is so highly prized by gourmets around the world.