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La Mancha saffron D.O.P. 1g

La Mancha Spanish saffron stamens, D.O.P., 1g

£10.45 (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 saffron is grown and picked in La Mancha, gives an intense colour to dishes and has a characteristic hay like flavour.

Category I Spanish saffron stamens
Storage & Care
Keep in a cool dry place away from direct sunlight
Nutrition Per 100g
Energy 1317kJ / 315kcal
Fat 5g
   of which saturates 4g
Carbohydrate 60g
   of which sugars 26g
Protein 10g
Fibre 4g
Salt 0.37g
* 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.

Chickpea & spinach soup with pimentón

18 strands of La Mancha saffron
2 tbsp / 30ml of Arbequina olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp bittersweet pimentón, plus 1/2 tsp for garnish
1/2 tsp sweet pimentón
1/4 spicy pimentón
2 tsp cumin, ground
1/8 tsp cloves, ground
1/4 tsp black pepper, ground
100g baby spinach, roughly chopped
1 x 315g jar Brindisa fritada (pepper and tomato) sauce
1l vegetable stock
1 jar Navarrico chickpeas, rinsed and drained
Chives for garnish


  1. Using a dry pan over a medium-low heat toast the saffron for a couple of minutes only; pound in a mortar and pestle (otherwise crush or crumble well).
  2. Heat a saucepan pan over medium heat and when warm add the olive oil; sauté the onion and garlic gently for a few minutes until the onion is starting to soften; stir in the saffron and other spices and cook for a further minute.
  3. Add the spinach, fritada and half the stock; bring to the boil, cover and simmer for 5 minutes.
  4. Puree soup in food processor then return to the saucepan.
  5. Add the remainder of the stock and chickpeas and simmer gently for 5 minutes.
  6. Garnish with chives.