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Our Spanish saffron is of the Coupe grade which is the best saffron you can get from the La Mancha region. Saffron is the stigma of a Crocus sativus flower which blooms for only three weeks every fall. Each bulb produces approximately two to nine flowers per season which contain three long, red-orange stigmas. It takes the handpicked stigmas of one hundred flowers to produce one gram of saffron. Used commonly in such dishes as Spanish paella, Italian risotto, French bouillabaisse, Arabic lamb, Italian sauces and holiday breads to add both color and flavor, saffron is one of the most expensive spices in the world. Fortunately, most dishes only require six to eight threads to be used at a time.

Saffron has a shelf life of seven years.

Used commonly in such dishes as Spanish paella, Italian risotto, French bouillabaisse, Arabic lamb, Italian sauces and holiday breads to add both color and flavor, saffron is one of the most expensive spices in the world. Fortunately, most dishes only require six to eight threads to be used at a time.

Saffron was introduced to Spain over 1000 years ago by the Moors.
“I just received my order of spices. I cannot believe your promptness! My kitchen smelled so wonderful when I opened up the package. I am really looking forward to using the spices.”
- -Joan C. of California