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Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Andalusian style with a slightly oily finish.
Origin: Murcia, Spain
Saffron - The Ultimate Spice
La Mancha Saffron (azafran) is the best quality available. Hand harvested from the crocus sativus flower, this is the absolutely indispensable ingredient in Spanish cooking. The Saffron from La Mancha accounts for a small portion of the world's production, but the quality is unmistakably superior to that grown in Turkey, Iran, and India. These Deep red threads (stigma) contain no waste or white plant parts (styles) that reduce the quality or add to cost; only the best of the best in our products!
Protected Designation of Origin (PDO) Azafran de La Mancha has helped catapult Spain back into its rightful place as having the world's finest saffron, bar none! We can see the role that this delicate spice has played throughout history by looking at more than its price. Take a look, for example, at the color of the robes that the Buddhist monks wear. They mimic the saffron dyed robe that covered the body of Siddhartha Sakyamuni (Buddha) when his spirit left his body. It is said that Buddha held saffron as a symbol of wisdom. In ancient Greece, saffron was highly regarded for its coloring and aromatic properties. Some even suggest that it was used as an aphrodisiac. Historically, it was thought to favorably treat such illnesses as asthma, scarlet fever, the common cold, flatulence, and even heart disease. In other ancient cultures, it is said that saffron was used as a dowry, just as gold, jewelry, and livestock have been used.
With saffron's rich history and pure, unadulterated form hailing from La Mancha, it is a wonder that it is not more widely used throughout the country. Taking a look at Spanish history, we see periods of feuding, civil wars, not to mention extreme differences in classes and wealth. With such unrest, as any country has seen its fair share of, Spain has managed to have a renaissance of sorts with the revival and installation of the PDO Azafran de La Mancha. The PDO is the monitoring organization and structure which both guarantees the origin of the product as well as ensures that the saffron has been produced according to its terms and conditions while adhering to the technical quality specifications. Only the growers and packers who meet the rigorous standards are allowed the certified origin label; which has become the gold standard for top notch saffron worldwide.
Today, it is known as the world most expensive spice and is worth more than its weight in gold. There are only three stigmas for each Crocus sativus L. flower, thus only three threads of saffron are cultivated for every bulb! Imagine now, if you will, the vast amount of bulbs and land that are needed to grow them. With such a precious commodity, extra care is given to ensure optimal flavor and freshness are achieved from every thread. At the end of the long growing season, the harvest begins with the flowers being picked by hand at dawn. Then, beginning at dusk after the flowers have dried just a little, la monda (the process) begins. This process entails the highly skilled team to painstakingly remove each red stigma from the flower before lightly toasting them. Given the laborious task of cultivating the land, harvesting the flowers, gently freeing the stigmas from their home, and finally toasting them over lightly smoldering cinders it is apparent that saffron is well worth its weight in gold! Thanks to PDO Azafran de La Mancha, the process has a careful eye overlooking its entirety to produce and provide the world with the ultra-premium saffron that is paramount to all others!
Tips for use of Saffron:
Pimenton or Turmeric can mimic the color of saffron, but the wonderful flavor is unique to this prized spice.
We recommend 1/4 to 1/2 teaspoon of Saffron threads be added to a recipe that serves 6-8 people.
Saffron releases it's flavor when heated, thus it is important to add the saffron before the dish is done cooking.
You may add the saffron directly to the dish, or infuse it in warm liquid to release the flavor. Feel free to experiment by making a saffron "tea" by using water, broth, or wine to add to your favorite recipe.
Some traditional recipes recommend gently toasting the saffron in a skillet (being careful not to burn) and then grinding prior to adding to the dish.
Powdered saffron has half the volume of thread saffron; 1/2 teaspoon of threads is about 1/4 teaspoon powder.
Saffron from Spain