How do I dry and grade saffron stigmas to get the best quality and price?

Pick flowers in the early morning when they are fresh, then separate the three red stigmas from each flower the same day. Dry the stigmas gently and quickly, traditionally in shade or with mild controlled heat, until they are crisp and the moisture is very low, because over heating dulls the colour and aroma while damp saffron grows mould. Higher grades like Mongra are pure red stigma only, while Lacha includes part of the style. The quality is judged by colour strength, aroma and taste, measured in labs as crocin, picrocrocin and safranal. Keep it in a clean airtight tin away from light and moisture. Good drying and honest grading are what separate a top price lot from an ordinary one, so handle gently and avoid mixing in the yellow style portion if you want the premium grade.