Sabater Spices, manufacturer and distributor of saffron, makes available to the food industry an extensive catalog of spices, selected and treated with the utmost care, quality and safety.

Saffron consists of the stigmas of an autumnal violet-purple crocus belonging to the lily family, native to the Mediterranean region. It is the most expensive spice due to its very labour-intensive harvesting. Each flower has three, dark orange to reddish brown, filament-type stigmas, which are separated from the rest of the flower by hand and dried out on trays in order to obtain saffron.


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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.

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