The production relies on the know-how passed from generation to generation. Safinter supports local farmers and promotes the economic and cultural traditions of the region.
The Saffron Harvest
Safinter Saffron is the most exquisite in the world.
The quality of the soil and the bulbs, the experience of the farmers, and knowing how to sort, select, and the preservation systems make Safinter Saffron the most exquisite in the world. Safinter supports local farmers and promotes the economic and cultural traditions of the region.
The harvest is a labor-intensive process that spans for approximately 15 days, during which the saffron is gently harvested in a manner that has been cherished for generations. Meticulously hand-picked, it is a testament of artisanal craftsmanship.
The Best in Class
CATEGORY I
ISO 3632
Saffron quality is meticulously assessed using ISO 3632:2011 Standards, focusing on three critical factors:
Color (crocin)
Flavor (Picrocrocin)
Aroma (Safrantal)
Saffron is categorized from premium category i to the less desirable Category III
Spanish Pimentón de la Vera DOP (Smoked Paprika)
Ocales and Jaranda peppers grown in La Vera are
slowly dried by smoking over oak, then ground in traditional stone mills. An authentic ingredients to use in typical Spanish dishes like Galician octopus or patatas bravas, to flavor hearty stews or dusted over deviled eggs.
An Authentic ingredient to use in typical Spanish dishes
