Saffron in Iberian cooking: La Mancha's gold

La Mancha, Spain (Moorish introduction)

Spain is the world's largest producer of saffron — specifically the provinces of Toledo, Albacete, and Cuenca in La Mancha, where Crocus sativus has been cultivated since the Moorish introduction in the 10th century. The stigmas of 150,000 flowers are required to produce one kilogram of dried saffron — making it the world's most expensive spice by weight, and the flavour it provides — metallic, floral, slightly earthy, irreplaceable — is the defining thread connecting paella, arroz con pollo, cocido, gazpacho manchego, crema catalana, and dozens of other dishes. The technique of using saffron correctly — blooming in warm liquid to release the water-soluble flavour compounds before adding to a dish — is fundamental to Iberian cooking.

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