In 2005 Mugaritz worked on an international programme with the chair of Agricultural Chemistry at the University of Castilla-La Mancha. The project was aimed at resolving issues related to the processing of saffron, and Mugaritz was involved in testing and confirming the laboratory’s findings on the spice. The participating countries were Spain, Greece and Italy.

The Mugaritz team wrapped saffron in aluminium foil and baked it in the oven at 120º C for 2 to 5 minutes. The saffron was then crushed and soaked in cold water in order to draw out its colour and flavour. Contrary to traditional beliefs, the best way to preserve the colour of saffron is not to add it at the end of the dish but rather at the start, as the longer it is cooked, the better the flavour and colour.