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Brindisa saffron stamens, 8g

Brindisa saffron 8g

£41.00 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product

The most expensive spice in the world has long been used in the Moorish influenced south of Spain. Each stamen is still picked by hand and it takes 250,000 flowers to produce 1kg of saffron stamens.

This high quality, Mancha grade saffron is grown in Iran, which is reponsible for 90% of global production.

Storage & Care
Keep in a cool dry place away from direct sunlight. Once opened keep in a cool dry place away from direct sunlight
Nutrition Per 100g
Energy1317kJ / 315kcal
   of which saturates4g
   of which sugars26g
* Typical values per 100g

Brindisa saffron

The firm of Antonio Sotos has specialised in the production and packing of saffron since 1910.

Sourcing the best quality saffron from around the world as well from La Mancha, they were also involved in the set up of the La Mancha saffron DOP in the 1980s.

Bomba saffron rice

1l full flavoured stock (fish, chicken or vegetable stock depending on dish accompanied)
60ml dry sherry or dry vermouth
24 saffron stamens, lightly toasted in a dry skillet and crumbled into the stock
1/2 tsp cumin, ground
1/4 tsp cinnamon, ground
Salt the stock according to taste
30ml olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
3 spring onions cut into thin slices
275g bomba rice


  1. In a saucepan, warm the stock with the sherry and spices to just below simmering and hold at this temperature for a few minutes to release the flavours; taste for salt.
  2. When the stock reaches temperature, place a 4 person paella pan over a medium-low heat, add the olive oil and gently soften the chopped shallots without colouring them; stir in the rice and coat well.
  3. Add the stock, garlic and spring onions; adjust the heat to cook the rice at a gentle rolling boil; shake the pan gently to monitor cooking, but do not stir.
  4. When the liquid has been absorbed - and the rice has started to quietly sizzle – remove pan from heat and cover with greaseproof paper for a few minutes before serving.