Saffron

Saffron is a spice obtained from the dried stigma of the Crocus sativus flower, known for its intense golden-yellow color and its characteristic aroma, which is slightly sweet and earthy. It is primarily used as a condiment and natural coloring in multiple recipes, imparting a unique flavor and a vibrant hue to dishes such as paella, risottos, stews, and desserts.

Saffron originates from the Mediterranean region, especially in countries like Spain, Iran, India, and Morocco, where its cultivation has developed over centuries due to its culinary and medicinal properties. In Spain, La Mancha saffron is recognized worldwide for its high quality.

Among its properties, its content of antioxidants and components that can aid digestion and have anti-inflammatory effects stand out. Due to its high concentration, it is used in small quantities in cooking, as it is one of the most expensive spices in the world.

In different Latin American countries, saffron is also known by synonyms such as "cártamo" (although strictly speaking, safflower is a different spice that is sometimes confused with it) or the term "azafrán" is simply maintained. In some places, it is called "red gold" because of its value and color.