SAFFRON is very sensitive to light and moisture.
Powdered saffron loses it flavour more rapidly than saffron threads and can easily be adulterated with less-expensive powders, such as turmeric.
Pure saffron is made up of tiny, bright-red threads.
The redder the saffron, the higher the quality.
The tips of the threads should be a slightly lighter orange-red colour.
Store it in a container away from sunlight.
If stored properly, it will last for years.
Take note: saffron absorbs other flavours and odours very easily.
If you choose to transfer the saffron to a new container, make sure the container is very clean and odour-free before using.
Preparing saffron for use
Since heat releases saffron's flavour, it needs to be steeped in hot water, stock or even alcohol before being added to food.
Pre-soaking also allows the colour to disperse throughout the food.
