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 _________________________________________________________________ Consigue aquí las mejores y mas recientes ofertas de trabajo en América Latina y USA: http://latam.msn.com/empleos/