SINCE 1912, THREE GENERATIONS OF THE GONZALEZ FAMILY, DEALT IN TOP GRADE SAFFRON & SMOKED PAPRIKA, SOURCED EXCLUSIVELY IN ALBACETE, LA MANCHA & THE REGION OF EXTREMADURA, SPAIN.
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
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.
At harvest time thousands of people from Albacete in central Spain, stop their daily lives and head for the fields to harvest saffron.
All the children in the region participate. The saffron is harvested entirely by hand. After picking the flowers, they are placed in a traditional basket and taken to the farmer's home to be processed.
"Monda" is the Spanish name for the removal of the stigmas (saffron) from the rest of the flower.. It is handwork done mostly by women who carefully extract the 3 stigmas from every flower with their fingers. The stigmas are toasted, which ensures the saffron retains its freshness. This process must take place all in one day and is repeated every day until the last day of the harvest period.
The hand-harvesting method is unique to Safinter. It is a thousand-year method that has remained almost the same until now. It is 100% artisan. Mechanized equipment is used only to plant and remove the bulbs every 3-4 years.
An Authentic ingredient to use in typical Spanish dishes