Saffron cultivation

The Spain's origin cultivation and production of saffron in Spain was probably introduced by the Muslims during the years of domination of the Iberian Peninsula in the Middle Ages (VIII to XV), As was the case with other products considered as exotic and unknown until that time in the area. In fact the Saffron name "Azafrán" seems to have come from the Islamic zahafarn, which in turn derives from the Persian or yellow safra.

The most important city for trade of saffron was Valencia, including the creation of a slice of this species. From the areas of Aragon and Valencia went inside farmers with their cargoes of saffron to sell in the eastern valencian city. In a few years the product was regulated in this auction ending with the seasonal sale and can be found throughout the year. The decline of trade in saffron in the Valencian auction came from the hand of development communications, namely the generalized railroad and the buyers go to the places of origin of the plantations to make transactions there.

At present the export of saffron from Spain has suffered a major setback in comparison with the figures occurred in the decade of the 80 twentieth century. Notwithstanding 40-50% of this species (in strands or ground) can be found in global markets comes from Spain (one of the regions during the twentieth century would produce large quantities was La Mancha). Other producing countries are Iran, Greece, Morocco and India.

Saffron Collection

The Spain's origin saffron is harvested in October, but depending on the nature of the climate, the presence or absence of rainfall or temperature variability, optimum point of maturity, its collection can be advanced or delayed.

The flowering plants displayed intense in the days known as “Manto” (two to six days), after which begins the decline of the flower.

Early morning, when the sun still overheats, represent the best times for harvesting saffron, even in the days of coat process can be extended in the morning to avoid by this way, that the flower is fully open and could obstruct the course.

The Saffron flowers are fully collected, one by one by inserting under the stigmata. Subsequently stored in wicker baskets without compressing it too much. Once at home or in the store, it proceeds the pruning or removal of the stigma out of the rest of the flower (also known as "desguince" or "desbrizne"), drying and roasting, Saffron looses the 85-95% of its moisture. The stigmas of each rose should be united, largely avoid product counterfeiting.

After all these processes takes place, the saffron reduces its weight by four-fifths as 5 Kg. of this species in green represent 1 Kg. fully roasted.

As curious detail to add is that it takes approximately 250.000 flowers in order to get 1 Kg. of saffron in threads