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Greetings! We’re laser-focused on Spanish saffron for our premium paella mixes. Can you tell us if it’s available, what makes it stand out, and perhaps share some secrets about keeping the saffron flowing consistently into our paella pots?


Hey there! I’m thinking of importing a solid 10 kg batch of saffron for our high-end restaurant. Mind sharing some details about the saffron’s source, and grades, and maybe hooking us up with a sweet deal for buying in bulk?


. Could you enlighten us on the saffron’s journey from the farm to our shelves, especially if it’s organic? Oh, and any certifications would be icing on the cake!

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