Bealar offers the highest quality Spanish saffron available from Cuenca in Castilla La Mancha. Producing saffron is in itself a work of art. The laborious technique begins in the Fall when saffron crocus flowers are harvested and the stigmas are carefully hand removed, flower by flower.
These stigma threads are then dehydrated in a special procedure that maintains their maximum color and flavor. The entire procedure from beginning to end is completely done by hand.
The final result is Bealar saffron; one that has been repeatedly awarded Best Saffron in Spain. This artistry is what gives the unique crimson color and distinguished flavor associated with the best saffrons in the world.