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.
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.
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
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.
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
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.