Harvesting saffron is a precious moment that requires attention and speed. The flowers are picked at dawn, when their aroma and colour are at their most intense. To preserve these characteristics, the pistils must be separated and dried within a few hours. Only a delicate and controlled process can ensure that the final product retains its original fragrance, brightness and purity.
Drying is a crucial step in transforming fresh saffron into a stable, long-lasting spice without compromising its quality. A proper process allows you to:
Preserving the natural scent and colour of pistils
Concentrating the aroma and active ingredients
Promoting safe and long-lasting preservation
With controlled temperature and uniform air flow, the pistils maintain their integrity without losing volume or fragrance.
Drying saffron at a low temperature produces a consistent, clean result that remains stable over time. A constant, gentle flow of air gradually removes moisture without altering the more volatile aromatic compounds.
Stable temperature between 38 °C and 42 °C, perfect for preserving natural fragrance and pigments
Uniform ventilation, which prevents overheating and ensures even drying even on thin pistils.
Precise control of parameters, to repeat the process with consistent results over time
Ease of cleaning and maintenance, to comply with food industry hygiene standards
After harvesting, the pistils must be separated manually and placed on non-stick sheets to prevent them from slipping through the baskets. It is advisable to start drying within a few hours of harvesting, maintaining a temperature between 38 °C and 42 °C. The average drying time varies. 2 to 5 hours, depending on the initial humidity level and environmental conditions.
Once dried, the pistils are light, fragile and intensely aromatic. Stored in airtight containers away from light, they will retain their fragrance and colouring power for many months.
Natural seasoning and colouring for savoury and sweet dishes
Base for infusions, liqueurs and gourmet preparations
Ingredients for baked goods and spice mixes
Natural formulations for creams and toning treatments
Ingredients for soaps and aromatic oils
Production of natural pigments for textiles and paper
Herbal and phytotherapeutic preparations
High-quality dried saffron retains a complex and persistent aroma, with intense golden hues and an organoleptic profile that remains recognisable even after some time.
The ideal temperature is between 38 °C and 42 °C, sufficient to eliminate moisture without altering the aromatic compounds.
The average time varies between 2 and 5 hours, depending on the quantity of pistils and the humidity of the environment.
Drying should be started immediately after harvesting, preferably within a few hours, to prevent the dispersion of volatile aromas.
A professional horizontal flow dryer with controlled temperature guarantees consistent results, maximum quality and total food safety.
💡 Obtain aromatic, colourful and fragrant pistils thanks to controlled low-temperature drying.
📩 Contact us for personalised advice.
