Once the stamens are separated, they are dried. Drying is fundamental not only to preserve the product over time, but also to trigger those processes that lead to the production of the substances that give the precious filaments their characteristic dye and flavouring power.
HOW TO USE
The procedure is very simple: before adding it to the dish we are cooking, we put the filaments in a little hot water, after grinding them, and leave them to form an infusion for about twenty minutes. Afterwards, this infusion can be added at the end of cooking to our dish, or if preferred, it can be stored in the fridge for later use. It will last up to 3 days at most.