HARVEST PRECIOUS SAFFRON IN LA MANCHA

Saffron — extracted from the flower of the saffron crocus — is one of the world’s most expensive spices. It’s grown in Iran, Italy and India (among others), but Castilla-la Mancha — the central Spanish region known for its Don Quixote landscapes — produces what’s widely regarded as the world’s best. The crimson spice, brought to Spain by the Moors in the ninth century, is a pillar of Spanish cuisine, flavouring stews, soups and, of course, paella. The best time to experience La Mancha saffron is in October, when you can join farmers in a millennium-old tradition of harvesting, plucking, toasting and packaging the spice by hand. The Saffron Museum, housed in a former convent in Madridejos, is well worth a visit, but leave time to try the local queso manchego, a sheep’s cheese that’s best savoured with a drizzle of olive oil and a glass of tempranillo.

GETTING STARTED: La Mancha’s saffron farms are spread across Toledo, Cuenca, Ciudad Real and Albacete. The easiest way to visit them during the harvest is to book a guided tour with A Taste of Spain (atasteofspain.com) or The Spanish Touch (thespanishtouch.com).

DON’T MISS: The Fiesta de la Rosa del Azafrán (Saffron Rose Festival), held in Consuegra every October, celebrates La Mancha’s legendary spice with a weekend of folk dancing, food stalls and saffron-plucking competitions.