Saffron Spanish - the highest quality and valuable, as well as the most expensive, saffron variety comes from Valencia. The spice is presented in the form of thin dark red threads, stigmas, with which crocus flowers trap pollen. The taste of Spanish saffron combines pungency and sweetness, and notes of meadow herbs are present in the aroma. Saffron is used in baking, in cooking meat and vegetable dishes. It contains a strong dye crocin, easily soluble in broths, soups and drinks. For eating, 3-4 threads of this spice are required in a dish, for brewing tea 1-2 pieces, so 1 gram of saffron is on average enough for a year. We wish you culinary adventures!