Spices and Condiments (1+1)

Curing

 
• The value of saffron depends mainly on the method by which the stigmas are dried. The techniques of curing or drying of flowers followed in the preparation of different grades of saffron are described below.

Shahi saffron
In the Kashmir valley, the finest quality saffron `Shahi saffron' is obtained from the red tips or the stigmas borne on the styles. The stigmas are sun-dried or dried over low charcoal fires. After this, the product is packed immediately, preferably in containers.

Mongra saffron
The flowers are dried in the sun for three to five days, then lightly beaten with sticks. The entire material is then passed through coarse sieves into water. The heavier stigma products which sink to the bottom are collected and when dried subsequently constitute the best quality Mon gra saffron or second-grade saffon.

Lachha saffron
The discarded parts of the flowers are again subjected to the beating process and the process of throwing the entire pounded mass into the water is repeated. The product which sinks, is collected and is quite inferior in value, constituting the 3rd grade which is locally known as Lachha saffron or Kong in the Kashmir valley.

Toasting
In Spain, the curing process is called toasting. The stigmas are placed in sieves, in layers 2 to 3 cm thick, and the sieves are placed 15 cm above fire. By stacking them and changing their order and position, the product is carefully dried. Special stoves for the purpose of drying are also utilised. During drying, the saffron has to be kept protected from dampness and light, because light bleaches it to a dull yellow. In general, saffron is dried to a moisture content of 8-10% and, after grading and packing, is stored in moisture-proof containers. Saffron is usually sold in 1 g to 10 g packs.
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