Spanish saffron, red gold measured by the gramme
1 gramme of extra Carmencita saffron = 54 paella servings. Hand-harvested in Castille-La Manche, Europe's saffron heartland. Here's everything you need to know to use it well.
View product · 11.90 CHFWhy strands and not powder
Strands release their aroma gradually and allow precise dosing. Powder is often mixed with other spices and loses intensity faster. Carmencita strands are category I (the highest in aromatic intensity and colouring).
How to use saffron (infusion method)
Steep 5-6 strands in 2 tablespoons of warm water for 10 minutes. Add the coloured water + strands to your rice when you pour in the stock. The result: intense golden colour and pronounced floral aroma.
Which dishes
Paella valenciana, paella mariscos, risotto Milanese, French onion soup reimagined, vanilla ice cream (1 strand steeped in cream), white fish cooked en papillote.
Storage
Away from light, in the original crystal jar. Keeps its aroma for 2 years after opening if stored well. Never refrigerate (moisture degrades aromatic compounds).
Frequently asked questions
How much saffron for 4 people?
5 to 6 strands are enough for 4 paella servings. More is not better — beyond that, the taste becomes bitter.
Is Spanish saffron better than Iranian?
Both are excellent. Carmencita Spanish saffron category I has more intense colouring and a more floral aroma. Iranian is often more woody.
How long does saffron keep after opening?
2 years in the crystal jar provided, away from light and moisture. The jar is specifically designed to preserve the strands.
How do you know if saffron is good quality?
Dark red strands uniform in colour, floral scent immediately apparent, infusion water that turns yellow-orange after 5 minutes. Not bright yellow (a sign of mixing with turmeric).