Alberto Castillo
Mon, 31 Oct 2005 15:40:38 PST
   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.

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