This authentic Spanish saffron is grown in southern Spain, on the altiplano from the Granada region, at an altitude of nearly 1,000 meters. The terroir, ideal for growing this emblematic spice of Andalusian cuisine, gives the saffron threads an unparalleled fragrance. Just smell it to understand why Andalusian saffron has long had the reputation of being the best in the world. Excellent for rice or seafood dishes, paella of course, but also fish soups, poultry, and desserts.

Saffron was introduced to Spain by the Arabs in the Middle Ages. Its cultivation flourished for several centuries, particularly in the south of the country. Due to the high labor costs associated with producing this spice, the cultivation of Spanish saffron became marginal. Over the past 30 years, saffron sold as "Spanish" on the market was often saffron grown in Iran, most of which was of dubious quality. Fortunately, a few producers are now working to restore Spanish saffron to its former glory by reviving this ancient production process, which is handmade from start to finish.

We owe these precious pistils to Raul, a young Spanish entrepreneur whose mission is to revive the cultivation of this emblematic spice of Andalusian gastronomy, on the land that belonged to his grandparents. After several years of research and experimentation, and with the collaboration of some growers in the region, he is now able to produce a few kilos of exceptional saffron with a distinctive aroma. It is also the only saffron farm in all of Andalusia.