The roasting of the saffron from Castilla La Mancha is different from that of other places,es
After the operation named "desbrizne" or "monda" takes place,, and once the saffron flower stigmas were obtained, submit them to the roasting or toasting operation, in order to obtain the saffron, product commercially available and.
The Spain's origin saffron as after the process is known as desbriznado Saffron in green. This saffron contains about 90 % water, and therefore this water excess should be with a 10%, degree of moisture which it is necessary for its conservation, handling and trade.
The optimum roasting is one in which the stigmas, gets without getting burned, and it has finally lost between the 85 – 95 % Humidity.
The "Desbriznados" stigmas are placed in layers with a maximum thickness of 1.5 cm, and cedazos harineros de tela metálica fina o de tela de seda with the right size depending on the heat source used. The Spain's origin saffron well prepared, is roasted by the heat produced by burning coals of fire, stove or any other suitable heat source. The heat source used should provide a gentle heat, constant, uniform and indirectly in order not to withhold any kind of strange taints or smells to the saffron. About, Total drying time is between 20 – 45 minutes.
Usually, to obtain 1 Kg. roasted saffron, and commercial product, it is required about 5 kilograms. of saffron in green (Fresh stigmas) which are reduced after this operation to 1 Kg of stigmas toast..
The most significant external signs are evident in the size of the stigmas, once toasted are reduced to 2 centimeter in length. Offering a dark red and opaque saffron, no trace of yellow stamens and purple petals, and having a very distinctive aroma.
There is also the possibility of drying the saffron using electric heaters to a temperature of 35 C, during 6 hours approximately.
[…] taught how to dry the pistils. Unlike other varieties, de la Mancha saffron is toasted over low heat, giving special smell and empowers […]
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Hello Lorena!! Thanks for your suggestion and comment on this spice is saffron. Why do not we mention in your interesting article? Our saffron is from La Mancha, high quality and purity!
Thanks
What is saffron healthy, from Greece or Spain?
Hello Thomas!!
Spain, the country produces the best saffron. The first studies of saffron from the year 1985 and conducted by Professor Alonso. Today, Spain is the country, the highest quality saffron in the world produces, But in terms of volume of production exceeded by Iran and Greece, although our country's leading marketing, since the Spanish companies in the import processing techniques are unique to our country, and thus obtain a better quality.
Greeting