Agnès Papone places freshly-harvested saffron stigmas into an open oven that has been heated and then turned off for drying at La Ferme Lavancia, Puget-Théniers, France, 25 October 2013. The saffron should be dried for 40 minutes at a temperature of between 40 and 60 ºC. After drying, the saffron is kept for a minimum of 2 months for the flavours to fully infuse before it may be used.
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Agnès Papone places freshly-harvested saffron stigmas into an open oven that has been heated and then turned off for drying at La Ferme Lavancia, Puget-Théniers, France, 25 October 2013. The saffron should be dried for 40 minutes at a temperature of between 40 and 60 ºC. After drying, the saffron is kept for a minimum of 2 months for the flavours to fully infuse before it may be used.
  • Filename rm251013_033.jpg
  • Date 25 Oct 2013
  • Location Puget-Théniers France
  • Image ID I0000bJ07Tq2nc9c
  • Filesize 3.2MB
  • Image size 5616x3744 pixels

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All images © 2004-2017 Rebecca Marshall. All rights reserved. Please do not use content without prior written permission.
Editorial and corporate photographer, Nice / Cannes / Monaco, South of France. Currently in  loading... .