Ausalus comes from Latin, meaning the gold of health. Gold, as in how precious it is to be healthy, but also an allegory to the colour of our premium saffron.

Mr Apolinar, his wife Juliana and their siblings were traders, based in a small place in La Mancha, they worked different trades. While Ms Juliana’s mother run the town’s artisan bakery, Mr Apolinar, her husband and head of de la Casa family, made wine, and traded different goods all over Spain.

While the family was stroke by a series of unfortunate events (phylloxera, the baking house burning down, being in the losing side of the Spanish civil war,…) they always worked hard, with decisive entrepreneurial spirit, and trading all over the country and working very hard brought them wealth.

Despite living a long period of scarcity the family was well know for their exceptional health and very long life. With many family members living past 90 years at a time when most did not reach 50.

While some said it was their wines, some others thought of the precious saffron they add to their meals and to the concoctions they drunk when unwell. This saffron came from a very small concession they had from one of their trades. Very small productions, all artisanal, precious and special.

While saffron is known for its culinary properties, its health and healing properties are usually kept very quiet, mostly as due to its scarcity, the top quality one, which is the best for health, is available in very few amounts.

What makes our Saffron not only different but exceptional

The type of soil and its properties where plants grow, as well as weather and climate, will define the properties and qualities of the plants.

Our family discovered a special small plot, where the Saffron grown there was exceptional for its aroma, colour and taste. At that time there were no means to analyse the properties, but later on this was confirmed by technical analysis. Read more below on how soil, climate and weather can affect the plants qualities.

Everything regarding producing our Saffron is done by artisans, by hand, following the ways in which has been done generation after generation: this way superior quality is guaranteed; from harvesting each plant only when is at its best, stem collecting and separation by hand, carefylly made, but also growing the saffron naturally as we know that certain chemicals and pesticides not only will destroy saffron’s propertie, but can be unhealthy.

At Ausalus top quality and health come first, everything else is second to none. We do not have production targets, we just produce exceptional top quality, as we know its unique benefits.

You can produce Saffron much cheaper, especially outside La Mancha, where there is hardly no control of chemicals used, and the aim is to produce as much and as fast as possible. We leave nature to lead the time it needs.

After harvesting, one of the most important processes for super premium saffron is the dehydration, where water is taken out without damaging any of the saffron’s properties, and finally another quality control is performed to clean any flower remains, before being packed by hand.