Spanish Saffron: The Secrets of the World’s Most Expensive Spice

An ancient and mystical spice, Spanish saffron has been treasured by civilizations across thousands of years.

On its journey through the ages, Spanish saffron has been at the centre of war, murder and treachery, and has caused economical booms and political conflicts.

Best known for its culinary use, saffron also features in medicine, currency, religious ceremonies, perfumes, tinctures, textiles, colourings and make-up.

So next time you pinch a few strands of this aromatic wonder to add a touch of magic to a recipe. Take a few seconds to appreciate the weight of history behind the delicate prize between your fingertips.

What is Spanish saffron?

Saffron is the gold of the spice world. These delicate dried stigmas of the crocus flower are both expensive and indulgent. And just a pinch can add a touch of luxury to the simplest of dishes. Saffron has a bitter-sweet flavour and a unique metallic honey fragrance. And when used in cooking releases a striking golden colour.

The origins of saffron are so ancient that it is hard to say where it all began. Researchers discovered pigments dating back 50,000 years in Iran. In fact, Iran can claim to be the native home of the spice. Cultivation of the flower, traces back to Greece and the island of Crete in particular.

Today most of the world’s saffron still comes from Iran with Spain, India, Greece, Azerbaijan, Morocco, Italy and Afghanistan also large producers. Controversially, Iranian saffron is often imported to Spain where sellers pack and distribute it under a local name. This is because the demand for saffron in Spain exceeds the production. As a result, genuine Spanish saffron is more expensive.

Saffron from La Mancha

Top quality Spanish saffron has a distinctive rusty colour and a crisp, almost brittle feel from the drying process. To ensure you are getting the best quality Spanish saffron it is advisable to buy from producers bearing the Azafrán de la Mancha D.O (Denominación de Origen) label. This was was set up in 2001 to guarantee quality.

The spice arrived in Spain as az-zafaran during Moorish invasion of 711. It has been an important part of the Spanish kitchen ever since. In La Mancha, the harvested of the flowers is in October when the crocus petals open to form a sea of purple across the landscape. Workers pick the flowers on the same day to ensure freshness and quality. They remove the stigmas by hand then dry and pack them. It takes over 70,000 flowers to produce just 1 lb (450 g) of saffron.

It surprises residents of the UK to learn that England was once the home of the finest saffron in the world. The town of Saffron Waldon in Essex got its name from the spice that was grown there. They continued this practice until around 200 years ago when cheaper foreign imports saw production reduce drastically. Today, saffron is once again being cultivated in the UK thanks to a small, intrepid band of growers.