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An essential in paella, saffron infuses the rice with a lovely aroma and flavor along with its soft amber glow. Spanish saffron is cultivated primarily in La Mancha. The harvest takes place in October, and it involves hand picking the crocus flowers, retrieving the tiny stamens, and carefully drying and toasting the threads. It's back-breaking, tedious work, which explains why this spice is so pricey. Unfortunately, many unscrupulous dealers are passing off non-saffron products as the real deal. Rest assured, our saffron is 100% pure. Though prices have gone through the roof lately due to low harvest, we're keeping our price to you as low as possible without sacrificing quality.NOTE: We have a limited supply of these D.O. saffron jars at a discount due to their best before" date of 12/16. However, pure saffron in threads does not expire and stays potent almost indefinitely when stored in a cool, dark, dry place. We are still using this saffron in our paellas and obtain good color, flavor, and aroma.