how kesar is made - #24619

Kesar, or saffron, is indeed an intriguing spice with a rich history and labor-intensive process of production. Yes, it’s harvested from the stigmas of the saffron crocus flowers, specifically the Crocus sativus. The process is intricate and deserves attention because it’s really a labor of love, patience and skill.

To start, the saffron crocus bloom for a short period in the autumn. Each flower produces three vivid crimson stigmas, which are the parts used to make saffron. Farmers usually pick the flowers early in the morning to ensure the stigmas are at their freshest. This is crucial since, as your grandma might have hinted, saffron’s flavor and aroma are delicate and can easily be lost if not handled with care.

After harvest, the actual extraction of saffron involves separating the stigmas from the flower petals. This is done by hand painstakingly, one bloom at a time. Each stigma is extremely fine, and several flowers are needed to produce just one gram of saffron, reinforcing its pricy nature due to the significant amount of labor and flowers required.

Once the stigmas are collected, they are dried to prevent them from spoiling. This drying process is crucial as it ensures the saffron stigma retain their chemical compounds, such as crocin which gives saffron its color, and safranal, which lends it fragrance. They may be dried over heat or in the sun, depending on traditional methods used in the region. Over-drying can, however, affect the quality of the saffron, so experience and precision are key.

So, it’s not just a simple harvesting process. Each step is vital to maintaining saffron’s purity and potency, translating into the culinary and health benefits we all love.