For 5 generations
With more than 140 years of superior experience, Sun Brand guarantees the highest quality saffron in the international market. In addition, as a primary requirement to maintain food safety, the properties of each batch are tested through analyzes governed by the ISO 3632 standard. HEA&CO ensures that Sun Brand saffron has the best quality-price ratio on the market and will meet expectations of their clients.
SAFFRON is understood as the stigmas, alone or attached to the styles, of the flowers of Crocus sativus, whether whole, in strands, crushed or crushed. Saffron contains some characteristic active ingredients, among which "Cricina", "Picrocomina" and "Safranal" stand out.
In the production of this product, among others, three specific processes or functions are carried out, which are very important and decisive for good quality.
1 HARVEST
It is carried out during the flowering of the plant, which occurs between the months of October and November. This work is done by hand, from early in the morning until noon, if possible, before the flower withers. In the farmers' houses the flowers are spread in thin layers on esparto mats until the moment of separation.
2 SEPARATION
This work consists of separating, using firm pressure with the fingers, the red stigmas from the rest of the flower, trimming the pistil. The latter must be, in good qualities, long enough to show the three stigmata united and of such size that it can go almost unnoticed as a whole.
3 TOAST
This is perhaps the most important job, consisting of drying or roasting the separated strands. For its execution, (by someone experienced and patient) small clay vessels or bowls are used that are placed on a layer of ash or wood embers that produce a slow and at the same time persistent heat. It is then placed on small sieves that show the fibers in thin layers. One sieve after another allows all the saffron threads that have been collected during the day to be dried (roasted). On successive days the same work is repeated until there are no flowers left in the field. To obtain one kilogram of saffron, approximately 170,000 flowers are needed.