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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Saffron is a spice derived from the dried stigmas of Crocus sativus, prized for its color and flavor.
Origin: Persian and Indian courts (Historical) — Persia (Iran) and India
See full technique reference →The vivid crimson hue originates from crocin, a water‑soluble carotenoid extracted by soaking dried stigmas in 60 °C water for 30 minutes; maintaining temperature below 70 °C prevents pigment degradation.
Primary Reaction
Extraction of crocin via aqueous extraction
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