Saffron is produced from the careful separation and drying of the stigmas from the flowers of Crocus sativus and is (w/w) the world’s most valuable culinary spice. It is also currently receiving renewed worldwide interest for its medicinal properties.
This report describes research conducted for the purposes of:
-Evaluating the quality of saffron spice produced in Australia
-Determining how that quality may be improved through altered post harvest methodologies
-Investigating the potential for new product development from the waste flower parts and corms currently discarded.