Saffron undergoes a long and delicate process before being converted into spice. It must be carried out in the same day of the flower harvesting since spice lose quality with time. Then saffron stigma is removed from the rest of the flower, process which is carried out by hand.

The next process is the DEHYDRATION, in which saffron stigmas are converted into spice by loosing 20 % of its weight. This process is carried out in different ways in the three European saffron producing regions studied.

In Italy, before the dehydration process, they carry out the "feidatura" which consist of moisting lightly the stigmas with virgin olive oil (one fourth of teaspoon per 100 g of fresh stigmas).
Concerning the dehydration process, Italian farmers use wood planks where they arrange the stigmas. Planks are laid then in the sun or near the chimney (during the time that the coals of a night remain). Nowadays they use electric dryers equipped with a thermostat at a temperature near 45 ºC.

In Greece fresh stigmas are arranged in thin layers above silk square sieves which are stored in rooms with controlled temperatures between 25 and 30 ºC during a period ranging between 12 and 24 hours.

In Spain dehydration is carry out in metallic or silk sieves. Stigmas are laid out in layer of less than 2 cm above these sieves and several heating sources are used: butane gas cooker, vine shoot, heater or brazier. With regard to the dehydration time, they prefer short times (around half an hour) and temperatures higher to 70 ºC.

Finally and in case of floral waste, hair, insects, etc remain these are eliminated by hand in order to obtain a pure saffron spice.

Later, the final product will be packaged in containers of plastic or glass which preserve spice qualities.