Saffron from La Mancha

By Pedro Manuel Pèrez Juan — June 11, 2025

Estimated reading time: 5 minutes

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The colour, aromas, and taste of the Mediterranean

Origin

Originating in the eastern Mediterranean, saffron was most likely brought to the Iberian Peninsula by the Phoenicians, Greeks, and Romans. However, the Arabs were responsible for its popularisation throughout the region. Over the centuries, the plant adapted in a particular way to the soil and climate of La Mancha, and, like Don Quixote, became an intrinsic part of its identity, culture, and gastronomy.

Since at least the 20th century, Spain has been known globally for both the quantity and quality of its saffron. A special mention must be made to the provinces of Albacete, Cuenca, Ciudad Real, and Toledo, which largely make up the production area of The Protected Designation of Origin (PDO) La Mancha Saffron. Although the amount of saffron produced in Spain has dropped drastically (from 141 MT avg. between 1901 – 1905 to 1.1 MT in 2023), the prestige of Spanish saffron’s unique properties remains undisputed.

The PDO La Mancha Saffron

The economic importance of this sector, fraud prevention and the need for specific commercial regulations, saw the Spanish government implement strict legislative regulations in the mid-20th century, adapting to market changes and the creation of the PDO La Mancha Saffron in 1999. Finally, in 2015, this regulatory system was repealed due to the necessary harmonization of foreign trade regulations for all EU countries.

The PDO La Mancha Saffron was formally recognised in February 1999 and registered in the EU’s Protected Designations of Origin Register in March 2001. The PDO La Mancha Saffron production area covers the entire province of Albacete, most of Cuenca, and approximately 50% of the provinces of Toledo and Ciudad Real (area shown in yellow in image 1).

Image 1. The PDO La Mancha Saffron production area.

Production

In the climate conditions of La Mancha, where saffron is grown, saffron flowers – also known as “roses” by producers – bloom between the second half of October and the first half of November.

Each day, the flowers are harvested by hand as part of successive trips across saffron fields, starting in the early hours of the day, until all the flowers in bloom at dawn are removed before the sun is at its strongest. The flower must be removed by precisely and fearlessly pinching the lower end of the calyx. The flowers are then delicately placed (taking care not to crush them) into ventilated containers, traditionally wicker baskets (image 2). They are then transported swiftly to the facility where they are pruned.

Image 2. Saffron field with flowers picked and placed in ventilated wicker baskets for transport.

This process consists of manually removing the three stigmas from the rest of the flower, though keeping them joined at the base by a small pale-yellow piece of the style that remains. The harvested stigmas are placed into a container until the next stage: dehydration (image 3).

Image 3. The pruning of the saffrons.

Unlike saffron from other countries, the dehydration of the stigmas in the production area of the PDO La Mancha Saffron involves roasting. A gentle heat is applied to the stigmas, which prolongs the stability of the spice due to its minimal moisture retention, as well as the unique organoleptic properties for culinary creations (image 4).

Image 4. The dehydration of the stigmas in the production area of the PDO La Mancha Saffron.

The decisions in the roasting process rely on the experience, traditions, and ancestral know- how of producers; it involves making decisions depending on the spice’s appearance as it undergoes this heat treatment. Roasted saffron is stored quickly and efficiently using containers that isolate it from moisture and light, at a moderate ambient temperature.

For producers to supply saffron that can be marketed under the protection of the PDO La Mancha Saffron, as required by EU legislation, they must annually pass a technical and documentary inspection performed by an independent control body.

Packaging and sale

The packaging and marketing of saffron covered by the PDO La Mancha Saffron meets the following requirements:

  1. Only saffron that is supplied by producers who pass PDO La Mancha Saffron’s annual inspection process is authorized for sale.
  2. It is only sold in threads, never powdered.
  3. Packets contain a maximum of 100g and cannot be sold in bulk.
  4. The packaging deadline is 31 December of the calendar year following the year in which the saffron was produced.
  5. Each packet has a traceable, numbered label on the back (image 5).
  6. Packaging plants are equipped with effective internal control systems, meaning that the saffron made available for sale meets all the requirements of the PDO specifications. They must also pass an annual audit carried out by an independent control body in line with EU legislation.

Image 5. Packages with traceable, numbered label on the back.

PDO La Mancha Saffron comes with a triple guarantee: the saffron was grown in Spain; it boasts maximum quality in terms of color, taste, and aroma; and it is subject to an exhaustive control system that eliminates any risk of product fraud.

Efficient use in the kitchen

Saffron from La Mancha is widely used in culinary creations, like savory and sweet dishes, alcoholic and non-alcoholic cocktails, and infusions and herbal teas. While saffron can potentially add a yellow hue, bitter taste, astringency, aroma, and a flavor-enhancing effect to dishes, the end result will largely be determined by how it is used, though this will logically depend on the other ingredients used in the dish.

Below are the guidelines that must be followed to ensure the effective and efficient use of this spice, regardless of the type of dish.

  1. Before use, La Mancha saffron stigmas cannot be toasted. Applying direct heat to plant material that has already been toasted results in the destruction of its tissues and their potential organoleptic properties.
  2. The stigmas must be finely crushed before use. This achieves the effective and rapid distribution of the substances responsible for saffron’s organoleptic properties.
  3. To enhance the color of the dish and ensure other organoleptic properties are released, with the exception of the aroma, make an infusion by placing the crushed saffron in fat-free water at about 60 ºC. It must be left at room temperature long enough for all the color to extract. It can then be added to the dish being prepared.
  4. To give saffron an aroma and ensure other organoleptic properties are released, with the exception of color, add the crushed saffron to a type of fat and heat it at a temperature and length of time compatible with the type of fat so as to avoid its distortion.
  5. As can be seen above, the conditions for extracting color and aroma from saffron are opposite; the former is soluble in water while the latter is soluble in fats.
  6. Alcoholic beverages favor the release of colour and inhibit the release of the aroma – to an extent – given the chemical characteristics of ethanol.

Image 6 shows a traditional dish from the area in which DOP La Mancha Saffron is produced: gachas.

Image 6. A traditional dish gachas.

Pedro Manuel Pérez Juan

Pedro Manuel Pérez Juan obtained a Doctorate in Chemical Sciences from the University of Córdoba, in Spain. He is a consultant and trainer in the agri-food sector, specializing in food quality and safety. He managed the La Mancha Saffron PDO from December 2013 to February 2023.

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