Indeed, saffraan verkopen is the most precious natural seasoning in the world due to its unique characteristics, it is used as an aromatic and coloring spice and gives stews unmatched color, flavor, and aroma properties, which together with its beneficial effects on health gives it they enjoy an extraordinary prestige.
Centuries of admiratio
Saffron has provided multiple services throughout history. The Huns, for example, used spice to soothe stomach, gum or menstrual pain. And Cleopatra, in her lifetime, bathed in saffron flowers to take care of her complexion. The Greeks perfumed their living rooms with it, while the Romans when they celebrated their bacchanalia, liked to recline on cushions filled with saffron convinced of its aphrodisiac power. Venice stood out as the most important commercial center of saffraan verkopen , already at that time, saffron was worth more than its own weight in gold, even due to its high price it was adulterated. Henry VIII, a lover of the aroma of saffron, came to punish those who did it with death.
The concentration of the components safranal, picrocin, and crocin characterizes Spanish saffron. You have to use much less quantity to achieve a greater effect, hence its gastronomic consideration. 90% of saffron cultivation is carried out in Castilla-La Mancha. Consuegra, Pedro Muñoz, Campo de Criptana, Manzanares, Lillo, Madridejos, Villacañas, Villanueva de Alcardete. Long and rigorous summers and winters with very low temperatures added to clay soil, make it an ideal place to grow the best quality saffraan verkopen .
In these Teruel lands, its cultivation is discreetly reborn after almost extinction years ago. However, it is saffron from La Mancha, the only one protected under a Denomination of Origin. Since its introduction in La Mancha during the Caliphate of Córdoba. And due to the determining influence of the human factor. The saffron from this area acquired a specific and highly recognized personality. Which made it hold the highest quality mark since the beginning of the 19th century.
Bright red stigmas
Saffron from La Mancha with Denomination of Origin will always be saffron from the harvest, since over the years it loses quality, and will be presented to the consumer only in the thread, never ground. The strands will be flexible and strong with bright red stigmas. The production process, which consists of drying by toasting over low heat instead of drying in the sun, seems to be responsible for the product having a better presence. An intense aroma, a higher safranal content, and coloring power. These physical, chemical, and organoleptic characteristics are the result of the natural environment. The cultivation conditions, and the typical production process of these lands of La Mancha.
The production process
The planting of the saffron bulb begins at the end of May and the beginning of June or at the end of the summer. Thus ensuring that the temperature of the earth is soft and stable. Normally after the fourth saffron flower harvest. One to three flowers emerge from each bulb, we know them as “saffron roses”. The cut of the flower is dry and precise, preventing the stigmas from separating or detaching. And transported to the place where the peeling will take place.
An inheritance with a future
As a significant sign of the traditional character and the economic importance of this crop, it is worth mentioning the custom, which still survives in some La Mancha towns, of giving a few blades of saffron to wedding couples as a symbol of the desire for prosperity. Many of these companies dedicated to this artisan work and in many cases family, meet up to 4 generations keeping alive the vocation of this activity. The heirs of these sagas continue to grow, package and market this highly valued spice. Due to the interest that it has aroused among the scientific community. In recent years different studies have been developed in order to analyze and clarify its therapeutic properties.
