Saffron: a high maintenance love affair

Saffron production is a labour of love – a process so labour intensive that it is hardly surprising that the fiery coloured spice is the most expensive in the world.

October/November

Once the stigmas have been cut off, you obtain fresh saffron!

The fresh saffron is dried and loses up to 80% of its weight.

You end up with dry saffron, which should be light and brittle.

Missed the previous posts?
Catch up here:
Part 1
Part 2
Part 3
Part 4
Part 5