With using slow and gradual thermal shock technique to dry saffron, the quality of the product is completely maintained and it effectuate the three main elements that are Safranal, Crocin and Picrocrocin to preserve in saffron with their highest quality rate. But unfortunately in the new unscientific self-taught methods that are growing day by day they dry out saffron in short period of time (just a few minutes) so that the product is seen linear and contrived.
This type of saffron is terminologically called pressed or ironed saffron(Known as Super Negin Otoi saffron). In pressed technique saffron’s stigma gets out of its natural shapes and terminologically becomes hollow and the quality of product extremely drops, because in this method with the severe reduction of safranal (saffron’s fragrant element) the natural and real fragrant of saffron is lost.
Unfortunately, there are some profiteer dealers that are impelling farmers to this approach and also there are some purposive demands coming from customer countries that are actually demanding this type of product and based on this approaches the prospect of future industry isn’t good.
Of Corse, it’s only fair to say that the final customers are also dazed by the linear look and much prettier aspects of this products so unconsciously they prefer to pick the ones with the pretty look, but surely if they had been informed of the facts it would be much easier for them to distinct natural products from unnatural ones. The interesting part is that customers even have to pay more to buy pressed saffron, so it means:
