Azafrán del Jiloca

The saffron from Jiloca is located in terms of quality among the best crocuses in the world, analytically it is the most complete bread that exists given its high levels of Crocina Flavoring power), Pirocrocin (Coloring power) and Safranal (aromatic power), it is also worth noting its high performance to be able to use a gram for 60 individual servings.

The reason why the saffron from Jiloca gives such high parameters is due to its artisan elaboration in the three most important steps to obtain it:

- Collecting the flower

o The collection is done early in the morning, when the flower is still closed (cocooned) and the briznes still retain all the freshness and therefore will be noticed at the time of roasting. If the flower opens, the briznes shrink and land can enter them if the day is rainy.

- Debris of the flower

o The debris is performed manually by people trained to do so, before the constant vigilance of the supervisor the operators must cut the flower by the base and obtain the three pistils together with the minimum corner, in this way you get the whole strand and once the saffron roasted maintains a magnificent presence. It is also important that the remains of flower and tabs are removed with the saffron in green to avoid further handling when cleaning and if it is cleaned once roasted the saffron is broken and its quality decreases.

- Saffron Roasting

o Roasting is the most important part in the process of obtaining a quality saffron, this step always it is done by a person with great experience and supported by its results in previous seasons, it is a job in which we must maintain constant attention to the evolution of toasting, it is done in a very soft source of heat which is placed under the sieve (traditional utensil with silk cloth) and you have to turn the saffron when the craftsman sees fit, the objective is to eliminate all moisture and that the saffron maintains a color that impacts the view, the result has of being a bright red and a completely dry saffron. If the saffron is left with moisture when it finishes drying it only darkens and if it dries too much it can be burned, losing production.

The Saffron of Jiloca has multiple beneficial properties for health among which include the following:

  • Gives a very pleasant soft scent
  • Provides an unmistakable taste (sweet and sour)
  • Red or orange chromatic properties
  • Aphrodisiacs (stimulating erogenous zones )
  • Carminatives  (It favors the expulsion of gas from the digestive)
  • Tonics (Stimulates the appetite)
  • Emenagogue (Relieves menstrual pain)
  • Sedative  (Relieves discomfort of teething of children)
  • Soothes coughs and bronchitis
  • Mitigate colic and insomnia
  • Combats nervous disorders and asthma
  • Fortify the heart
  • Eliminate liver obstructions
  • Reduction of blood cholesterol levels
  • Antioxidant capacity
  • Good wifely in difficult births
  • Potential source of anticancer agents
  • Effect against arteriosclerosis 
  • Brighten the mood
  • Alternative not to use salt

The Saffron of Jiloca is very considered outside our borders, it is currently one of the Slow Food bulwarks , this is an association that has more than 100,000 members spread around the world and is originally from Italy, the parameters that have taken into account to give us the distinctive is the high quality of the product , the scarcity of our type of saffron and that its production does not have any negative impact on the ecosystem.

It also has the stamp of Food Handicraft which guarantees that it is totally artisan and that in every step of its elaboration this care until the minimum detail to obtain the maximum quality.

As of October 2010, the organic production seal will be implemented which is a distinctive and valued in certain markets and is also a guarantee of origin.