Saffron is the world’s most expensive spice—and for good reason. Its flavor is rich, complex, and unlike anything else in your pantry. Even though it comes from a flower, its taste is not simply floral. Instead, it’s a layered mix of earthy, honey-like sweetness with subtle bitterness and hints of dried fruit, hay, and smoke.
The best saffron contains over 25 different aromatic compounds that contribute to its distinctive profile. That’s why it’s such a prized ingredient in cuisines from India to Italy. There is simply no substitute.
Where Does Saffron Come From?
All saffron comes from the Crocus sativus flower. Each flower produces just three bright red stigmas—known as saffron threads—which must be hand-harvested and dried. Because of this incredibly labor-intensive process, this spice is often referred to as “red gold.”
The Crocus sativus plant is sterile, which means it doesn’t reproduce with seeds. Instead, it grows from root clusters called corms. That means human cultivation is absolutely essential. Unlike other crops, variety doesn’t impact quality—climate and craftsmanship do.
That’s why Italian zafferano from L’Aquila, specifically from the Navelli Valley, is so famous. With its ideal microclimate—rich, well-drained soils, mild summers, and rainy springs—this Abruzzese region produces a saffron highly concentrated in flavor, color, and aroma. It even holds DOP (Protected Designation of Origin) status.
How to Use Saffron and Release Its Flavor
This spice comes in two forms: whole threads and powdered. No matter the form, unlocking its flavor requires just a bit of technique.
If you’re using whole threads, soak them in a small amount of warm water or broth for 15–20 minutes. This activates safranal, the key aroma compound.
Add powdered saffron directly to your dish—no soaking necessary.
Our Zafferano dell’Aquila DOP has particularly high levels of safranal and crocin (the compound that gives it its deep golden hue). It tastes of dried fruit, flowers, hay, and has a touch of natural smokiness from drying over almond and oak wood coals.
What Does Saffron Pair Well With?
Saffron is incredibly versatile. Here are some of our favorite pairings:
Rice: The most iconic saffron dish in Italy? Risotto allo Zafferano. Often, it’s enriched with aged cheese like I Sapori delle Vacche Rosse and topped with traditional balsamic vinegar. Got leftovers? Make arancini!
Seafood: Enhance mussels, clams, shrimp, and white fish with its earthy warmth.
Legumes: In Abruzzo, locals pair the spice with chickpeas during the annual Sagra dei Ceci e dello Zafferano.
Fried Fish: In Scapece alla Vastese, saffron is used to infuse vinegar that’s poured over crispy fried mackerel or other oily fish.
Storage Tips
Saffron is delicate and highly sensitive to light, heat, and air. Consequently, whether you buy threads or powder, keep it in an airtight container stored in a cool, dark place. With proper storage, its flavor and aroma can last up to two years.
Why Choose DOP Zafferano from L’Aquila?
When using a spice this precious, quality matters. Our Zafferano dell’Aquila DOP is the real deal—sustainably grown, hand-harvested, and protected by European DOP status. Simply put: it’s the best in the world. Small farmers make this saffron by drying the stigmas over almond and oak embers, a traditional method that sets it apart in both taste and color. In fact, just a few threads elevates your cooking from ordinary to extraordinary.