Saffron
Alberto Castillo (Mon, 31 Oct 2005 15:40:38 PST)

Hi:
Besides the first class saffron (obtained from the red stigmas) there is
a second rate one (obtained from the anthers), inferior in both scent and
flavour but at times used to adulterate true saffron. The normal practice is
to give a rapid baking as soon as stigmas are harvested (traditionally from
dry grapevine embers) to obtain a rapid dehydration. This is supposed to
enhance the scent and stop any moulding process.
Regards
Alberto

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