Production of the Saffron spice
Saffron is one of the most expensive spices for a reason. One of these reasons is because of the fact that they need to be replanted by hand every four or five years. This process needs to be dug by hand, 5 to 8 centimeters deep apart from each other. Also, during harvesting, the saffron threads need to be harvested by hand the threads need to be handled delicately.
The Crocus Sativus plant closes its flower at night and opens at the touch of sunrise. Since the saffron plant does not react so well to the sun, it is best to pick the flowers as soon as possible. However, the perfect time to harvest the flowers would be when the flowers are still closed. This will prevent the saffron threads from sticking together.
It is important to separate the stigmas of the saffron plant accurately. Lighter colored pencils are used to connect directly with the saffron threads. If these are mixed in with the saffron threads, they would most likely reduce the quality of the saffron. Once the saffron threads are harvested, they will be laid out on a dryer at a temperature of around 40-45°.
The Crocus Sativus plant has no more than 12 % moisture. However, in principle, saffron has moisture ranging from 5% to 20%. The process of drying the saffron threads helps the spice to gain a longer shelf life. Once they are properly dried, they need to be kept in an airtight container so that the aroma and quality will not diminish.