Azafrán de la Mancha

Azafrán de la Mancha is a spice in the form of threads obtained by roasting stigmas of Crocus sativus L., grown, harvested, and dried within a defined area of Castile-La Mancha. The specification sets mandatory chemical thresholds for colouring, flavouring, and bittering power, and requires certification before the protected name may appear on labelling.

About this designation

Registered as a PDO under file number PDO-ES-0112, Azafrán de la Mancha covers saffron threads produced from Crocus sativus L. stigmas that are grown, harvested, and dried within the defined geographical area. That area extends from the central region of Castile-La Mancha to the south-east, with its central core encompassing the districts of La Mancha in the provinces of Toledo, Ciudad Real, Cuenca, and Albacete. The specification sets mandatory chemical limits: moisture and volatile substances below 11 %, colouring power above 200, flavouring power above 20, and bittering power (picrocrocin) above 70. Artificial colourings are subject to a minimum reporting level. Physical purity requirements cap extraneous matter at no more than 0,5 % and foreign matter at no more than 0,1 %. The minimum stigma-to-style length ratio is 2:1, with a tolerance of 1 %. Threads must appear shiny red; the infusion must appear shiny, clear, and yellow with light orange-pink tones. Labelling must carry the phrase 'Denominación de Origen Protegida Azafrán de La Mancha', the year of harvest, a best-before date of three years, and an indication of Spanish origin. Each package must bear a secondary label with an alphanumeric code identifying the production year and the individual packaging unit, issued by the Consejo Regulador. The applicant body is the FUNDACIÓN CONSEJO REGULADOR DE LA DO AZAFRÁN DE LA MANCHA.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 22 June 2000 under file number PDO-ES-0112 (eAmbrosia identifier EUGI00000013565).
• The specification requires colouring power above 200, flavouring power above 20, and bittering power above 70, verified by UNE-ISO 3632-2:2011.
• Every package must carry a secondary label bearing an alphanumeric code issued by the Consejo Regulador, linking it to a specific production year and packaging unit.
• A standard amendment approved 23 June 2025 (PDO-ES-0112-AM04) updated the organoleptic characteristics based on results from an independent tasting panel.

Tasting notes

Castilian-Manchego saffron DOP from Albacete-Toledo-Cuenca-Ciudad Real, traditional Manchego cultivation. Long deep-red thread-like stigmas with bright yellow tips, intensely aromatic with characteristic floral-honey-hay notes — among Europe's most prestigious saffrons (alongside Italian L'Aquila).

HoReCa use

**Foundation of Paella Valenciana** (essential — the saffron of paella); in Spanish risotto-style preparations, in marinades, in Spanish pastry; pairs with Manchego cheese course.

Packaging

• glass-vial-0.5g
• glass-vial-1g
• glass-vial-2g
• gift-pack-1g
• professional-bulk-10g
• professional-bulk-50g
• gift-pack-Spanish-paella-kit