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Through dehydration, the stigmas reduce their initial weight to 20% and they become the spice. The way in which this process is carried out differs amongst different producers.

The most commonly used techniques are to leave the stigmas in the sun or place them near a source of heat emitted normally by electrical resistances or butane stoves.

With our process we want to rescue the tradition of yesteryear, where the heat produced by the embers of the kitchen or by the fireplace was used. We use exclusive woods to produce a controlled fire that allows enhancing the organoleptic characteristics of the saffron.

Did you know...

The saffron comes from Asia Minor and there are data that used it 2,000 years B.C?

Did you know...

In Spain it was introduced by the Arabs between the 8th and 10th centuries. From the beginning its main use was culinary, something that spread throughout all Mediterranean countries

Did you know...

Catalonia was the gateway of saffron to the Iberian Peninsula, and it was the first region of Spain that, during the Middle Ages, cultivated and exported the first saffron recognized for its excellent quality

Did you know...

The magnificent properties of saffron make it a versatile spice used in different fields? In addition to gastronomy, saffron is currently used in medicine, cosmetics and perfumery

Did you know...

The saffron have a great source of vitamins that help improve the quality of life? It has been shown to even have beneficial effects in the fight against degenerative diseases such as Alzheimer's and multiple sclerosis

Did you know...

To get 1 kg of saffron, do you need about 200,000 flowers? The flower, which lasts only one day, has inspired numerous mythological tales, legends that have been born in the oldest civilizations.

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