Brindisa’s saffron is selected and packed by Antonio Sotos. Located in La Mancha, central Spain, Sotos is a fourth-generation family business. They have over 100 years¿ experience with saffron and seasonings. The saffron flowers – the autumn crocus – are harvested daily during the October season. To qualify for La Mancha PDO status, the saffron strands (or stamens) must plucked and dried with 12 hours of picking. Saffron was introduced to La Mancha 1000 years ago by the Moors. It is important in Spanish cooking. Saffron contributes a very special combination of color, aroma and flavor to savory and sweet dishes. Ingredients Saffron stigma Allergy Information Suitable for Vegetarians
