Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and coloring agent in food. Saffron has long been the world’s most costly spice by weight.
Saffron has a very subtle flavor and aroma, some say it is floral, some say it is like honey, and some would just say pungent. The flavor can be hard to nail down and describe. If you are going for authenticity dished like paella and bouillabaisse, you have got to have saffron.
Azafrán de La Mancha PDO. Spice from the dried stigmas and style of the saffron flower, Crocus sativus L., from the designated production area. Tasting notes. The toasty aroma is intense and penetrating, and is accompanied by a slight, aromatic smell of ripe grain or dry grass with hints of flowers.
Antonio Sotos Mancha Saffron D.O.P. is qualified by experts as the best saffron in the world, it is solely produced, manufactured and packed in la Mancha region made up by the following townships: Albacete, Toledo, Cuenca y Citudad Real.
Nowadays its production is regulated and protected by the Origin Denomination “Saffron from la Mancha” which Antonio Sotos, S.L. is founder member.
The Regulating Council for the Origin Denomination “Saffron from la Mancha” watch over the fulfillment and application of severe rules concerning quality. These rules guarantee that the saffron corresponds just to the last harvest. Besides, it is only allowed to pack the saffron in fragments, never in powder in order to avoid any kind of fraud. Maximum net weight allowed per package is 100 grams.
Mancha Saffron organoleptics characteristics offer a product with a flexible and resistant appearance, with a bright red color stigma, strong aroma and a dry and bitter taste.
Analytical characteristics establish a minimum coloring power of 200 units.
Look for this label when you are shopping for La Mancha Saffron.