Saffron Pistils

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Not sure what to do with saffron?

In this video recipe we show you how to make a very romantic recipe. Saffron risotto is the perfect choice for a romantic dinner. 

Its scientific name is Crocus Sativus and comes from the Greek “kroke” meaning filament and the Latin “sativus” meaning cultivable. It is a bulbous and perennial plant which belongs to the Iridaceae family. The flower is characterized by an intensive purple color with yellow stamens and three red stigmas in the center. These stigmas are joined to the base of the flower by the style and once removed, toasted and dried, they become what we know as saffron.

For healthy and natural growth and development, the plant requires a continental climate, being able to resist high temperatures, as well as very low ones. The plant does not need too much water, although there are 2 seasons during the year when more humidity is preferred: in spring for favoring bulb formation and at the beginning of autumn to help with the flowering.

The bulbs are typically planted between June and September. Saffron is usually harvested at the end of October to the beginning of November. The blooms open at dawn and must be hand-picked immediately. Lengthy exposure to light must be avoided, as otherwise the flower withers and the stigmas lose their intense color and aroma. Next, the stigmas are separated from the rest of the flower. This meticulous work, carried out by hand, is called “monda” or “esbrinar” and is considered to be the most delicate part of the saffron production process.

Later, the stigmas are toasted and dried. The main aim, of course, is to keep the saffron intact and in perfect condition. This precious spice is basically made of water and is characterized by a high grade of humidity. From 1 kg of natural stigmas, only about 200 g of dried and ready-to-consume saffron is obtained. To preserve this precious ingredient, it is recommended to keep saffron in a dry place and protected from direct light.

The company

Antonio Sotos saffron is grown exclusively in the Castilla-La Mancha region in central Spain, and more specifically in the Albacete area in Toledo. The production process is still traditional, with the flowers harvested by hand before the stigmas are separated, which are then dried on sieves with silk screens.


Castile, SPAIN


Saffron (Crocus Sativus)


Net weight 2 g

For more information on the technical characteristics of the product, please contact our Customer Care team


Ingredients: saffron

Company name and address: Antonio Sotos S.L. Ricardo Castro 4 Albacete, Spain

Ingredients that contain allergens are highlighted in BOLD.

Product label: the specific information relating to the products may vary due to modifications made by the manufacturers, which could temporarily lead to a discrepancy between the information available on the website and the information displayed on the products delivered. We therefore invite you to double check the information found on the product label or on the package before consuming or using it.

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