The most expensive spice in the world has long been used in the Moorish influenced south of Spain. Each stigma is still picked by hand and it takes 250,000 flowers to produce 1kg of saffron stamens.
This saffron is grown and picked in La Mancha, gives an intense colour to dishes and has a characteristic hay like flavour.
|Nutrition -||Per 100g|
|Energy||1317kJ / 315kcal|
|of which saturates||4g|
|of which sugars||26g|
|* Typical values per 100g|
The firm of Antonio Sotos has specialised in the production and packing of saffron since 1910. Sourcing the best quality saffron from around the world as well from La Mancha, they were also involved in the set up of the La Mancha saffron DOP in the 1980s.
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