Saffron

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The Art of Saffron: From Flower to Flavor

Did you know that just 1 gram of saffron is enough to make over 60 servings?

Producing this precious spice requires patience and precision. To obtain just 1 gram of saffron, it takes 175 flowers. The flowers must be picked on the same day they bloom to preserve their quality. Once harvested, the pistils (the vibrant red parts) need to be carefully separated from the flowers. These pistils then go through a drying process that reduces their weight by 80%, meaning 1 gram of fresh pistils becomes only 0.2 grams when dried. To ensure the best preservation, the pistils should be dried for approximately 30 minutes in a small oven or dehydrator on the same day as the harvest.

Curing & Storage

After the drying process, saffron must be cured for one month in a sealed glass or stainless-steel container. It is important to store it away from sunlight and keep it at room temperature to enhance its aroma and potency.

How to Use Saffron

To fully benefit from saffron’s properties, it is recommended to consume only 15 mg per serving. Before using saffron in a dish, it should be rehydrated by soaking it in a room-temperature liquid, such as water, for 12 to 24 hours. The infusion is ready when the liquid takes on a rich yellow-orange color. Once rehydrated, both the liquid and the pistils can be used in recipes or consumed as a saffron-infused drink.

⚠️ Important: To preserve its delicate properties, saffron should never be heated above 60°C (140°F). Excessive heat can alter its taste and reduce its beneficial effects.

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