After collecting the flowers, we carefully separate the stigmas from rest of the flower. At this point in the process the saffron has no aroma. It is only released after the stigmas are dried and the water content is reduced. Saffron has a woody, sweet and very floral scent. Its taste is slightly bitter, develops slowly and stimulates the apetite.
Saffron’s most characteristic trait is the colour it gives to the food it is added to. This characteristic shade is due to the carotenoid pigment crocin. The golden tint brings brightness to softly coloured foods like rice, which is why saffron is used traditionally in Spanish paella, Italian risotto, as well as in Indian dishes with rice and curry. It is also superb for flavouring meat, fish, seafood, deserts, sauces, drinks, etc.