Saffron | Juan Navarro García

Saffron is a spice derived from the dried stigmas of the flower of Crocussativus. It is characterized by its bitter taste and its appreciated aroma.  Its taste and aroma come from its chemical components safranal and picrocrocin. It also contains a carotenoid called crocin, which gives to the food the characteristic golden yellow color. 

Technical Details

Botanical name: Crocus Sativus
Appearance: Milled or in filaments
Visual Colour: Brilliant Red
Origin: Spain


Global Standard for Food Safety ISSUE 7 BRC
ISO 9001:2015 Certificate

Saffron | Juan Navarro García