Continuing on with the phases of saffron. If in previous posts we discussed the phases ranging from cultivation to peeling, now we will be going onto the next step: the roasting or drying of our red gold. And that is, after harvesting and peeling the saffron filaments, it is now time for drying and toasting it, in order to remove excess water and to proceed to its conservation.

How do you toast Saffron?

First, we will need a sieve, which allows for the distribution of the saffron filaments across its entire surface. This container is placed on a heat source (stove, fire, embers …) which should provide heat distribution in a gentle, constant, even and smoke free manner in order not to imbue strange flavours or smells to the saffron. It is recommended to keep it at 80°-90 ° for approximately 20 or 30 minutes.

From one kilogram of unroasted natural saffron we can obtain approximately 80 grams of toasted saffron ready for consumption.

At home:  If you wish to toast the saffron at home, it must be wrapped in aluminium foil and placed in the oven for approximately 3 minutes at 160º. Afterwards you can crush the saffron a little bit with your fingers so as to make it easier to sprinkle onto your dishes. In this video you can see how it’s done.

Where to conserve Saffron?

Saffron must be stored in a clean, dry, dark (protected from light) place, so as to better maintain its properties. In some cases, the freshly toasted saffron is wrapped in woollen bags; and in other cases, it is preserved in corrosion-resistant boxes (sometimes metal boxes and others in wooden boxes); and occasionally, it is inserted in glass or earthenware containers, and also in plastic bags …

The ideal solution is to use a container which can be hermetically sealed to store the essence of the saffron for a long period. Some of the most popular sale formats are boxes and jars, which are convenient and practical for storing other condiments once the saffron in their interior has been consumed. As an example, our Saffroman and Antonio Sotos Gourmet products, are also available in glass or metal containers.

The cycle of Saffron

With this last phase, the cycle of saffron closes: cultivation, harvesting, peeling, drying and conservation. From the planting of the bulb until it is packaged, saffron goes through a careful process involving factors such as climate, soil, work tools, people …  All this work is intended to create a quality saffron, which can be served and enjoyed at the table.

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Do you still have any further questions about how saffron is dried?  We’ll leave you a video so that you can see how we toast saffron in Antonio Sotos.