Saffron powder

Saffron powder is a spice obtained from the dried stigmas of the Crocus sativus flower. It is known for its characteristic intense golden-yellow color, its sweet and floral aroma, and its delicate and slightly bitter flavor, which adds depth and sophistication to numerous culinary dishes, especially in rice dishes, stews, and desserts.

Saffron originates primarily in regions of the Mediterranean and Asia, with notable production in countries such as Spain, Iran, India, and Morocco. In the Iberian Peninsula, especially in La Mancha (Spain), one of the most highly valued saffrons in the world is cultivated.

Among its properties, saffron is rich in antioxidants and bioactive compounds like crocin, picrocrocin, and safranal, which, in addition to providing its unique color and aroma, are associated with health benefits, including anti-inflammatory effects and improved mood.

In different regions of Latin America, this ingredient may be known by other names or presentations, although the term saffron is the most common. However, it is important not to confuse it with "achiote" or "colorant," which are sometimes used as cheap substitutes but lack the authentic aroma and flavor of real saffron.