La Mancha Saffron

Saffron (Crocus sativus L.) is a bulbous plant which belongs to the Iridaceae family.  The bulb has a spherical shape with a diameter of 2-3 cm; it is fleshy and covered in reticular membranes of a grey-brown colour.  Between the months of October and November, between one and three flowers emerge from each bulb forming a tube which opens into a funnel of lilac-purple colour, this is the saffron rose, of long and thin leaves, which end up opening up and leaving the interior open to view.   From the ovary of the flower emerge three yellow stamens and a white filament, the style, which is divided into three red threads or stigmas:  the strands or cloves of saffron.

The saffron which is used as a condiment comes from the stigmas which are cut attached to their corresponding style, once they have been sufficiently dried out.

From a physical point of view, La Mancha Saffron is easily distinguishable due to the red stigmas clearly overlapping the flower and the short length of the style.

La Mancha Saffron with Designation of Origin will always be freshly harvested saffron, as over the years it loses quality, and will always be presented to the consumer in strands, never ground.  The strands will be flexible and resistant with brilliant vivid red stigmas.

Organoleptically, it is characterised by being very aromatic and by the absence of an astringent taste.

The production process, which consists in drying by toasting over a slow fire instead of sun-drying appears to be responsible for the product having a better appearance, an intense aroma, greater safranal content and colouring capacity.

These physical, chemical and organoleptic characteristics are the result of the natural environment, the harvest conditions and the production process typical of these La Mancha lands.