Spanish Mancha Saffron D.O.P. (Denomination of Origin Protected)
Qualified by experts as the best saffron in the world, is solely produced, manufactured and packed in la Mancha region. This saffron is the only one in the world that has been toasted and that is why it has a fantastic special aroma making it totally different from other saffrons. The strands are flexible and resistant, bright red in colour, with a strong aroma and a dry and bitter taste.

Look for this label

Distributors and consumers must recognize this label which is the only one that guarantees the saffron packed is pure Mancha Saffron and actually comes from La Mancha region, non other origins. Many saffron dealers do not carry out the applicable regulations and sell Greek or Iranian saffron as Spanish Mancha Saffron.   
Iranian Neguin Saffron
This saffron is imported from the Ghaen region, very well known as “the region of saffron” and where the best Iranian saffron is produced. It is a pure and clean all red saffron with a light aroma also a dry and bitter taste.

Mogra Saffron from India
Produced in the region of Kashmir it is the best quality Indian saffron. It is dark red with a strong flavor and aroma.

Greek Saffron
Cultivated in the region of Kozani, Greek red saffron or 'Krokos Kozanis', is a pure product and considered to be one of the best saffrons in the world. A precious spice, adds an exquisite flavor and color to food and drinks.

Saffron from Morocco
The finest Moroccan saffron is grown on the Atlas Mountains in the South. The main area of production is Taroudant. This saffron has a intense flavor and a great coloring strength.

Selected Saffron
Is a blend from different origins, combining the main characteristics of each saffron in order to get a high quality product.


The spice is actually the dried stigma (tiny threadlike strands) of the Crocus Sativus Linneaus.

Saffron threads have a pungent and distinctive aroma and flavour - slightly bitter, a little musty, and with a suggestion of something floral.

Prepare it
To draw out the colour and to ensure that it's evenly distributed throughout the dish it's to be added to, steep saffron threads in a little warm water, stock, milk or white wine for about 30 minutes before using. Then add the liquid to the dish, usually towards the end of cooking.

Store it
In an airtight container in a cool, dark place. It will keep for several years.

Cook it

In Spanish paella, French bouillabaise or Italian risotto Milanese. Use in baking, or add to tomato sauce. Add to the water when making rice.