Spanish Saffron that has been freeze-dried. Overview. Saffron (Crocus sativus) is a plant. The dried thread-like parts of the flower (stigmas) are used to make saffron spice, and food coloring. Each stigma is still picked by hand and it takes 250,000 flowers to produce 1kg of saffron.
The most expensive spice in the world has long been used in the Moorish-influenced south of Spain.
Aroma and scent that lasts.
STORAGE & CARE
Keep in a dry and cool place.
This ingredient can be used for desserts, pasta, meats, stews, or fish, but the most popular in Spain is to use saffron for paellas, with Seafood or Ibérico meats.