After the delicate dawn harvest, saffron’s transformation truly begins. In this stage—known as processing—the focus shifts from field to facility. The moment the crocus flowers arrive, the race against time resumes, and the stakes are high

The first step is stigma separation, done entirely by hand. Each flower contains only three stigmas, which must be extracted gently to avoid damage. Only the deep red parts are kept for premium saffron; yellow or white portions reduce purity and are discarded. This labor-intensive task demands both precision and rhythm

Immediately after separation, the drying phase begins. This is a crucial moment. Improper drying can ruin the entire harvest. Traditionally, saffron threads are dried over gentle heat, or even in sunlight, but modern facilities use specialized dryers to maintain ideal temperature and humidity. The goal is to preserve the compounds that give saffron its rich color, aroma, and therapeutic qualities—particularly crocin, safranal, and picrocrocin

The entire process must be immaculately clean. Every tool, surface, and hand involved must be sanitized to prevent contamination. From separation to drying and packaging, cleanliness ensures not just food safety, but the preservation of saffron’s delicate properties

Once dried, the threads are sorted, weighed, and sealed in airtight containers. These are often light-proof and moisture-resistant, preserving freshness until the saffron reaches kitchens, pharmacies, or laboratories around the world