The yearly saffron production of the La Mancha Designation of Origin is only about 500 kg. The product is distinguished by its sturdy, flexible filaments, which are bright red and very aromatic. The red stigmas stand out clearly from the flower and the style is short.
It is best to add saffron to the dish during cooking to take maximum advantage of its aromatic power. When making paella, for example, the saffron threads are crushed and added to the broth about 5 minutes before adding the broth to the rest of the ingredients.
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