It is the most important and delicate operation, during which stigmas lose 20% of their initial weight and become special saffron.
We spread the fresh stigmata on metal fabric screens on wood embers. The dehydration is always carried out at more than 70 ° C and lasts about half an hour. To determine if the saffron is well dehydrated, the sense of touch is used and the color, aroma and appearance are observed. This process is vital for the determination of the organoleptic characteristics of saffron (color, flavor and aroma), in addition to the size it reaches.
The dedication we put into this process, the appropriate hygienic conditions, the rapid transformation process and the high temperatures used make a homogeneous saffron of excellent quality, without risks from the point of view of food safety.
