Saffron Threads ‘La Mancha’
Product Overview
Saffron threads have a delicate yet intense warm, musky flavour with a sweet aroma. Saffron is the most expensive spice in the world, due to its complex harvesting process. The stamen is hand-picked from the Crocus Sativa plant on the fertile La Mancha plateau in Spain. On estimate, it takes 250 000 flowers to make one kilo of threads!
Saffron threads are a luxury in many cultures and saved for very special recipes and occasions. Scandinavian cultures use saffron at Easter for the St Lucia Saffron Buns, while Italy make a delicious creamy risotto ala Milanese. Try using in bouillabaisse (French fish soup), paella, tomato-based sauces and asparagus.
Allow saffron to impart a golden hue to your next gin and tonic. This is one of the many unusual ingredients in our gin and tonic garnish box.
Share this Product
- Culinary Usage
- Recipes
- Reviews
Ideally used in: Sweet
Excellent with: Fish Rice Seafood Vegetables
Dietary Requirements: Gluten Free Salt-Free Vegetarian
Arros Brut (submitted by Andrew Pinder)
Moghul Chicken Korma (submitted by Siobhan Crossen)
Tfaia tagine with onions, browned almonds and eggs (by Ghillie Basan)
Kookoo Sabzi (Arabian Savoury Cakes)
5 reviews for Saffron Threads ‘La Mancha’
Add a review
You must be logged in to post a review. If logged in and still seeing this message please refresh your browser.
Sue Heyes (verified owner) –
This Saffron is top quality and a must for Mediterranean and Asian cooking. It may seen expensive but most recipes only require a pinch so I would highly recommend it to give a rich colour to your recipes.
Ann Brants (verified owner) –
This is the best saffron I’ve ever used. I’ve tried other brands and supermarkets’ own labels but none compare with this. Although it’s a bit more expensive I find you don’t need as much. Great product!
F Regan (verified owner) –
An essential ingredient in Nigel Slater’s Chicken with Chilli, Lemon and Mint (Real Food). I had been making this recipe for years until I was diagnosed Coeliac and changed all my spices to Seasoned Pioneers as recommended by the society. I can really notice the difference in the enhanced “taste” in my recipes since the switch.
In Nigel’s recipe, I usually cheat and cook all the ingredients first without the chicken (using also Seasoned Pioneers crushed red chillies instead of fresh). Then I add some leftover Sunday roast chicken to the hot pan of ingredients for a few seconds and is a delicious and very speedy Monday night dinner with rice or in a crusty bread roll with mayo.
I also LOVE the saffron in poached pears with cardamon pods (Seasoned Pioneers). The saffron adds a wonderful taste and colour.
William Flynn (verified owner) –
Excellent saffron. Slightly dearer but more flavourful than alternatives so you tend to use a bit less. Will keep coming back for this.
Heather Lewis (verified owner) –
Top quality saffron – wonderful flavour.