Azafran pelo y molidoCrocus sativus L.

Saffron, the most expensive spice in the world, is derived from the dry stigmata of the saffron crocus, a member of the family Iridaceae.  The family Iridaceae is included in the order Liliales.

The first mention of the crop of saffron dates back to 2300 BC, near the river Euphrates in Babylon.

In ancient times saffron was an important dye, but nowadays its main uses are cooking and colouring foods, especially Spanish rice. The major components for the colouring strength of saffron are cis and trans crocins.

Saffron is hand-harvested at the flowering season at the end of October and beginning of November. The process of picking the stigmata have been separated from the flowers, careful drying is needed to produce a product of good quality. The loss of weight in this process is about 80% with respect to fresh weight of stigmata. The final product may be stored in paper, cloth or plastic containers.

New tin, but the usual paprika

Sabater Spices goes on with its process of innovation, represented this time by a new tin to can paprika, certainly our most representative spice, dedicated as a present to our clients and suppliers.

It is a small recipient, perfect  to keep at home a small sample of this ‘delicatessen’ that, undoubtely, will impress  the person who has the privilege of trying it in any of those dishes which mix with it so tastefully.

In total, 75 grams that, as our slogan says,  will let you enjoy  ‘the taste of life’, this life represented by our spices, carefully made so that anyone who wants can enjoy this little pleasure coming from the ground.

New tin, but the usual paprika: a set that finally will not disappoint the most discerning palates.