Discover With Venamicasa The Saffron Path In La Mancha, Spain

The harvesting and preparation Saffron process has been perfected until reaching the utmost quality which we can enjoy today.
Until recently most of its inhabitants took an active part in growing and preparing saffron. Planting seeds in spring, and observing the change in landscape from September to November as the saffron flowers bloomed and the penetrating aroma filled ever corner of their houses.

Harvesting time is at the end of October, beginning of November. The rose blooms at dawn and must be picked from the soil instantly. Lengthy exposure to light must be avoided, otherwise the flower withers and the stigmas lose colour and aroma, preserving the final quality of the saffron.

Afterwards, the three red stigmas have to be hand-picked from the rest of the flower. This work done by hand is called “monda” or “esbrinar” and is considered as the most delicate part of the whole process and it is carried out in particular houses where all the members of the family and their neighbours get together and spend the whole day remembering old stories and anecdotes. Generally, this process is made by women provided with more dexterity on their hands and fingers than men.

Later, the stigmas are toasted at different temperatures almost immediately, a very complicated process which is unique and characteristic of La Mancha area which is passed on from generation to generation, making the La Mancha Saffron the best in the world.