Use this saffron to spice up your rice dishes, marinades and tomato-based sauces with a warming, honeyed flavour.

Saffron is prized for its golden yellow colour, rich flavour, and aroma and is used as a seasoning and colouring agent in most cuisines. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. With our dehydration process, we want to revive the tradition of yesteryear, when the heat produced by the embers of the kitchen fireplace would be used,” says Jaume.For the past 5 years, the husband-and-wife team of Jaume Casado Carulla and Magda Plazas Figueroa have been producing coupe-grade saffron – AKA, the very best quality – from their Masia farmhouse in the Pyrenean foothills. These pistils are then dried in front of a holm-oak fire, which imbues the saffron with its subtle, smoky aroma. Saffron is a spice derived from the flower of Crocus sativus, commonly known as the " saffron crocus". The purity and quality of the Taj Mahal bring exceptional flavour and aroma to your dishes, desserts and drinks and give them a beautiful golden-yellow colour. Back in the Middle Ages, Catalonia’s hot, dry summers and cold winters helped to make it the centre of the world’s saffron production.

It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. It’s important for us to pick the flowers when they are still closed to ensure that the properties of our saffron are not altered by the pollination of the bees, who also intend to enjoy the harvest,” says Jaume Casado Carulla. The saffron harvested and selected using traditional processes to take the best care of every strand and preserve all the quality of the saffron.Saffron extract may support mental health partly by increasing levels of dopamine and norepinephrine. Despite technological advances, no system has been invented to mechanise this process; they are still hand-picked. Saffron pistils are hand-picked and processed with extreme precision to preserve the organoleptic and nutritional properties of the product.