Saffron is a deeply
rooted condiment,
both economically
and culturally, in
Castile-La
Mancha.
It should not be
considered just
another agricultural
product, rather part
of the historic and
cultural patrimony
of the region that
must be protected
and preserved. It
has enjoyed a
Protected
Denomination of
Origin since 17
March 2001.
Originally from
Central Asia,
cultivation of this
plant was introduced
to the Peninsula by
the Arabs, very
knowledgeable about
spices, who made it
a condiment that was
monopolised by the
Al Andalus
bourgeoisie.
Cultivation has been
maintained ever
since its arrival to
the region of La
Mancha. It must be
noted the special
care required in its
cultivation,
harvesting (done by
hand)
and pruning of the
flower to obtain
this prized
condiment.
Saffron is obtained
from the dried
stigmas of the
saffron crocus:
Crocus sativus. It
is used as a
condiment, providing
dishes with a
characteristic
orange colour and
slightly bitter
taste, as well as
an exotic aroma.
Saffron from La
Mancha is different
from others because
of the red stigmas
that extend outside
of the flower and
because their stems
are short.
Saffron from La
Mancha under the
Denomination of
Origin must always
be saffron from the
current
harvest, since it
loses quality over
the years, and must
be sold in strands
only, never ground.
The
strands are flexible
and resistant, with
bright red stigmas.
Mancha.
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