Spices and Condiments (1+1)

Drying or Toasting of the stigmas of obtain saffron

 
• The value of saffron depends mainly on the method by which the stigmas are dried. The techniques followed in Kashmir and Spain are described below.
• In Kashmir, the stigmas picked from the flowers are dried and are arranged to constitute the first grade (Shahi saffron). The flowers are dried in the sun for three to five days, then lightly beaten with sticks and passed through coarse sieves. The material which passes through is thrown into water.
• Those parts of the flowers which float are discarded and the parts which sink to the bottom are collected and further dried, constituting the second grade (Mongra saffron). The discarded parts of the flowers are 'again subjected to the beating process and the process of throwing the entire pounded mass in water is repeated. The product which sinks is collected, and is very much inferior in value, constituting the third grade (Lachha saffron).