SAVOIR FAIRE

We are defined by our unique savoir faire, which has continuously evolved through the wisdom and know-how passed from generation to generation for more than a century.

What is saffron?

Also known as red gold, or the queen of spices, saffron is a product that has been revered by a multitude of cultures around the world for millennia, for its gastronomic and colouring properties, and its health benefits. But what exactly is saffron? It is a spice obtained from the stigmas of the crocus sativus flower, commonly known as the saffron flower. Each flower has three stigmas attached to its yellow style. These stigmas are what make up the saffron strands as we know them today. The delicateness and craftsmanship in the collection process, along with its characteristic elegance, give the spice an essential gastronomic richness. In fact, to obtain a kilo of saffron, takes no more nor less than 160.000 flowers.

Plantation

To create exceptional quality saffron, it is recommendable that the plantations are situated in calcareous and argillaceous terrain, at an altitude of between 700 and 1000 metres. For optimal cultivation, the climate should be extreme, with hot, dry summers and cold winters.

Collection

The gathering of the flowers takes place between the last fortnight of October and the first week of November, when the saffron fields turn a gorgeous violet colour, a moment known as the “Manto”. This is the sign that the moment to collect the flowers has arrived. The flowers must be hand-picked, which makes this process a true art.

Stripping

Once the flowers have been collected, the striping process begins, which consists of carefully hand separating the stigmas from the rest of the flower. This process must be conducted on the day of the harvest, so that the product doesn’t lose any of its precious properties.

Toasting

Once the stripping process is complete, the stigmas are dried on a slow heat and at a constant temperature, a task that requires enormous precision to prevent the saffron from burning, drying out or losing its aroma. The optimal point in the toasting is that in which the stigmas, without burning, lose a determined quantity of moisture, which permits perfect preservation. Assessment is carried out by an expert, who, with his or her extensive experience, decides on the exact moment in which these conditions have been achieved.

Selection

In addition to having our own saffron fields, we also hold preference agreements with different farmers with whom we have been working for many years. Our quality control department includes highly specialized professionals who are responsible for selecting the best saffron. This entire process is carried out under the application of strict controls and analysis, to verify that the selected saffron is of maximum quality and 100% pure.

Packaging

Our saffron is preserved in optimal moisture and temperature conditions from field to commercialization thanks to our advanced facilities and meticulous packaging process. Due to the delicacy of the product, packaging requires a special care that only could be achieved by expert hands.

Our Quality Commitment

Unbeatable quality saffron and spices

The importance that we give to quality is not just an inspiring principle, but also a commitment that we undertake to guarantee that we offer excellent saffron and spices. For this reason, we meticulously control all processes to which we subject our products.

Our quality department is governed by strict, rigorous control policies at each phase of the procedure. Therefore, after conducting an initial visual inspection, we perform various different analyses at our internal laboratory to ensure that the product possesses maximum quality in terms, of colour, aroma, flavour, and has 100% purity.

Quality Control

But at Valgosa, we go a step further and proceed to a second analysis, conducted by an external, independent laboratory, which is accredited internationally as one of the world’s most prestigious institutions in the analysis of saffron. There, we repeat the quality and purity analyses to validate the results obtained from our laboratory.

The goal is to verify that the product we offer is of the highest quality and purity. We want the best for our clients and we will never settle for lower quality.

We are proud to hold different international certifications that endorse the quality of our product, of our food safety policies and internal management processes.

  • International Food Standards (IFS)
  • ISO 9001:2008
  • HACCP
  • FDA
  • Kosher
  • Halal
  • JAS Organic

The company

More than a century dedicated to the production and marketing of saffron and spices.

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Our History

From small-scale producer to one of Spain's most presitigious saffron and spice companies.

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Commitment

Our commitment to maximum quality defines our principles and our savoir fare.

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A pioneering company in the production and sale of saffron and spices

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