Proper Saffron Storage: Preserving Freshness & Quality at Home

Table of Contents

1. My Saffron Saga: Or, How I Almost Ruined Everything
2. Understanding Saffron: Not Just Red Threads, Okay?
   • Saffron, The “Spice”
   • Why Saffron Is So Crazy Expensive (I Needed to know that, to sleep better)
3. The Enemy: Moisture, Light, and Heat
4. Saffron Storage Solutions (aka What I did so far):
   • Glass Jars are The Real MVP’s
   • The Darkness Game
   • Cool It Down: Should I Refrigerator? Or freeze it even??
5. Proper Techniques: For Longer Saffron Life
6. Saffron In a pinch?
   * Whole Saffron Threads: So what happens next?
   * Powdered Saffron: Where have you bean, for the whole life??
   * Saffron Extracts & Paste’s: When lazy is too much.
7. My “Accidental” storage test with all of this thing.
8. My own: The smell situation… or absence of smell, let say this
9. Signs of Spoiled Saffron: How Not To Destroy That Fancy Dish
10. Saffron quality control tests (what they should do if want to test): The home edition
11. My Takeaway: aka, Did I get It right This time?
12. Some weird thought that crossed my mind in process: A very short philosophical discussion

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My Saffron Saga: Or, How I Almost Ruined Everything

Okay, so, back to the aforementioned bougie paella (for which, no, I still don’t have a perfect recipe – suggestions are welcome!). See, the whole reason I ended up diving down this rabbit hole of “proper saffron storage” is because, yeah…I kind of messed up the first time around. Or almost, because now I feel kinda genius. That lil’ jar I left in direct sunlight, next to my (always hot) oven… I honestly didn’t think it would be such a big deal!

Let’s me set the stage properly: I finally get my hands on some really legit-looking saffron, right? Deep red threads, a tiny but exciting little bag, everything ready for an experience… and I did all the research about that “golden” taste.. what not. So like. I proudly stick it on my super random spice rack, totally ignoring the whole sunbeams are bad-stuff warnings. Fast forward like, a week? A month? I don’t know. All those days pass in a blur. and I look at that thing… all color fade… I was so, so frustrated. I was expecting this beautiful experience but.. What a disaster, to say the least. Like really!!?? Then.. the “is this still okay?” questioning began. It was at that moment that I decided.. Never ever this thing would happen to my, lovely, pricey saffron… EVER!. Thus begin my personal journey, and its just beginning!

Understanding Saffron: Not Just Red Threads, Okay?

Let’s slow down for one moment, I don’t have all the details perfectly right… But if I’ve learned anything from all my hours deep diving on forums and food blog’s comments (not really the scientific thing to do, by the way)… the next stuff i wrote is real important if you dont wanna mess up your “expensive stuff”. It goes like that:

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Saffron, The “Spice”

Okay, first things first: saffron isn’t a spice in the traditional sense (even tho’ everyone calls it that, go figure!). It’s the stigmas of the Crocus sativus flower, dried out (very) and usually very, very, very laboriously hand-picked. Think of all that labor for that very little jar!! That means like all those little strands of bright red stuff. Those. And if they’re not super vibrant in color they are probarly bad. And dont even think about eating them without getting into the research behind. There are many fakes on the market, many tricks too… but that’s for other discussion! They give your food this vibrant, kinda like sunshiney tint of yellow/ orange hue… with unique aromas… it’s so amazing how nature is like that? Anyway… the whole flavor game is really fascinating.. for sure.

Why Saffron Is So Crazy Expensive (I Needed to Know This, to Sleep Better)

Honestly. This point, alone, is enough reason for this piece… or post? Anyway.. its something like this: Have you ever even stopped for like… more than one sec? to ask why this teeny tiny jar of red stuff cost an arm and a leg? Well… Let me fill you on: its about human’s suffering (okay that sound very dark, lets just try something else)… okay here we go.. This little flower only has a few threads per flower. And every thread have to be carefully picked by hands…and you needed A LOT of these threads if want a full one jar. Like, an enormous amount! Now factor in that saffron-growing is really, really, finicky.. so like that… It is time to give up trying on all the reasons to make sense on how “nature’s gold” comes to the shops. And.. this fact all by itself.. gives us an easy way to say why so pricy, huh?!

If this doesnt make a strong reason why saffron’s prices are sky-high I dont know what else does. Because of that… we needed to handle saffron like the priceless thing it actually is! Deep bow, saffron my queen. So that leads me into our next topic.

The Enemy: Moisture, Light, and Heat

Saffron’s got enemies! Okay like all other herbs and spices… They just all happen to be moisture, light and heat. Think about it for a second: imagine putting one piece of chocolate near your oven, close to your big window that let the sunshine. What would happened?! This is almost what I did to my poor little strands!!

• Moisture: It makes the strands become clumpy and sad, losing all the flavor! Who wants to eat some soggy threads? Nono..
• Light: Fades the vibrant color and robs its powerful essence… it is the biggest tragedy to waste this lovely pigment. The aroma becomes flat. What a nightmare.
• Heat: it degrades it in such ways, in no time.. we needed a stable temp always, so that is hard because our weather.. anyway.. If its exposed in the sunlight this happen so much more faster. Is the “super-bad-guy”, by all standards.

I feel bad for how I mistreated the one i bought the other week… let this be a life lesson. And remember my errors to always avoid making them yourself!

Saffron Storage Solutions (aka What I did so far):

Okay, let’s get practical, yeah? All these theories its cute and good… but when the clock turns and life hits, What to do to preserve it all this gold?! Based on all the random websites and “gurus” online (and ofc from my own mistakes): I now consider that i know a little something to pass this to the future generation. Like this! Here’s what I ended up doing.

Glass Jars are The Real MVP’s

I threw away all those “cute” random storage I was keeping, even the beautiful, elegant small containers I was so attached! No! I gave up. Okay like.. the idea here is that the jar needs to be airtight, and its no negotiation with it… if you go to all those high ends stores, most likely they will provide with this type of thing already (thank good) But always ask, like… ALWAYS ask to be completely, absolutely sure. It should also be preferably dark glass (amber or blue), but since most of my are clear and its okay so far, the light situation can be solved after all! The good side of the clear is that you are allowed to admire the color whenever your are having some tough days… but still: try for the colored glass one for less headache overall.
Also: Glass > plastic always… if that is available!

The Darkness Game

Now, even if your jar are with colored glass, or the perfect opaque material to ensure that precious strands will have a private party. You NEED to store it away in a dark place away from all direct sunlight!! Your pantry can work fine for example… ( if its cool… which we get in another moment). It is as important to put it in a hidden corner inside of it, that its just “not easy”. We want our babies hidden. The whole key here is not allowing sun’s heat and uv rays get the access, otherwise we fail and end in the previous chapter’s error again.. I learned this, thanks my own mistakes.

Cool It Down: Should I Refrigerator? Or freeze it even??

Okay, so the general online vibe, and many food critics I researched into says: cool places works wonder!! In ideal situation is where the humidity levels are lower.. So… Do not keep close to steam! We wanted a super cool temp, but not a freezing one! Like a mild area that will do it magic.
Refrigeration, generally, its fine! You need to be careful, like really, really be aware, not to expose the jars while still very cold to condensation and stuff, if not it’ll bring us a bunch of water all over your spices (or “spice”?) and it’ll mess it up everything, ok! If for instance your refrigerator are constantly creating condensed water (or you live somewhere that can have extreme changes of temperatures in house and you cant always guarantee it will have always a controlled atmosphere… you probably want to freeze for extra safety.
For the “freezing method” it should last more… (like 3x more).. this will freeze everything including flavors… or its aroma, and the threads will get a lot less vibrant. Doable… but not preferable, unless you really plan to stock up some. Its really based on your use patterns so, for myself I try keep in regular temperatures, for now.

Proper Techniques: For Longer Saffron Life

So here goes the best tips to do the actual storage and preserve it with better results:

1. Check For Imperfection Before All : Before you put in any type of jars check for imperfections. Always and Always. No exception.
2. Small Containers is Better : Instead of putting in one big container to avoid contact with the elements I split to few different containers. Also less things will end up “harmed” when opening. Less open times equals to more time until things go off, always remember this little gem.
3. Avoid humidity! Like. Always: Keep it in super sealed jars or, with tight lids, okay? If humidity manage to find some access point inside.. It gonna damage like.. everything!

Following those will extend its life for at least twice than if we left exposed on some shelves for example.. but even when being super careful we must be aware when we need to throw things out. Lets see how to spot them, next?

Saffron In a Pinch?

Ok so all things said so far was mostly if its about preserving it at its “ideal” shape. Most cases will include different kind of stuff. If your Saffron is still in whole form there are another way to “get it going”, if they are powder instead you have some ways… like extracts etc…

Whole Saffron Threads: So what happens next?

These you have two basic way to do it: To bloom before or add on directely.

• Blooming its my way to do mostly with paella (again..), risotto, and others. I like to crush in very small peaces before.. and then mix with a lil bit of hot water. after like 10 minutes it will release the aroma and color. and there’s nothing to do more! The beauty, for me at least, its how that golden/ orange color melts like watercolor. So good!!! Also, the final result feels much better on texture. This whole thing is very easy and safe to say I will keep going forward using this technique!
• Add it directly. Like if your are too lazy for some blooming time. you just drop this on some water while cooking and boom! The saffron will do its thing and flavor that sauce or rice. I like it in this method on my tea from time to time too.

Powdered Saffron: Where Have You Bean, For the Whole Life??

Okay so If your thing came into powder format… most likely that will not last as long… even if kept in perfect condition it is far from a saffron’s “real” freshness and flavor so… we must work with the reality and do our best: usually you just stir and melt this directly on cooking. You can also get from reputable brand powdered, which might or not have an influence over your recipe, for me.. I always look for quality first… before anything else, when its comes to ingredients! This is like my #1 rule of cooking, maybe?! But like you said before… It doesnt mean that you will always get this one correct..

Saffron Extracts & Pastes: When lazy is too much

This is when i had less experience at all so. I really avoid, as i am always more inclined to make all the work by myself. They also contains a lot of artificial stuff so I tend to avoid when I get a chance. Sometime when its necessary.

• Extracts are mostly like a fluid, with all flavor extracted. Its really common as baking items as much in a daily routine too! Always use in less dosage then you normally will for your dry thread. Always remember that it has much higher intense flavor and coloration, as being more condensed stuff overall.
• Pastes: same principle but it comes thicker. Its easy for those days your mind isnt functioning and you need quick results. but also pay attention here.. most cheap version are not actually very “clean”.

As with the “powdery version” try search a reputable brand with good results and never use excessive portions to begin with!

My “Accidental” storage test with all of this thing.

Okay, so you remember the sad fading jar, from the begining? After i got the proper jars I ended up experimenting. I separated what I had on all of those type mentioned and tested in all possible temperature ( fridge, freezer, pantry, on open counter). Also tested what will happens after opening them.

Like it was very interesting!! and the conclusion from all my mistakes are: its always worth the try when dealing with this, and when in doubts… just store on dark cold, non-humid, environments in smaller portions for as less direct exposion as we possibly can. This make sure the most vibrant aspects of saffron’s threads keeps more stable when it goes on your favorite dishes. Its the thing I’m most passionate in cooking these days.. that’s why I needed to master saffron and not let this precious good be ruined anymore!

My own: The smell situation… or absence of smell, let say this

I don’t want to add more random theory here… just, when you bought your threads you know, if its “true saffron”, should smell something strong or subtle ? I will tell ya. Saffron itself.. is suppose to not be too strong, but noticeable when mixed and infused. Some version gives little bit “floral-like aroma”. It always depend of each person perception too… I didn’t know that by begining at all! My first saffron i ever bought smelled mostly “plastic-y” at the beginning… so the “plastic smell test” is a BIG red flag always!. But what was that? Probably low quality and/or too old product… but again… who knows? I hope the new batches will smells like real good things.. when it is the correct stuff, ofc!

Signs of Spoiled Saffron: How Not To Destroy That Fancy Dish

Okay so after all we learned I need to share: like all ingredient.. it doesn’t lasts forever too! Like most dried herbs, with some proper care your saffron should hold out pretty darn well. Even though that.. even you following all these storage tips perfectly.. sooner or later.. that saffron’s gonna reach the “goodbye” part. So be aware to those indicators.. mostly visible for our little red strands:

• The color is pale: Is one of the obvious and big hints. Good and real vibrant saffron should always be a bold shade of deep red. Once that colour loses all that strength, they need to retire from their position. Throw it out, my friend! It’s a red alert (ahah!). It might or might not have effect on its original taste too, so its your choice if you go through, after all.
• Dry, brittle or with no aroma Is like when your life becomes kinda dry, empty. When all you get it for years, is “blah”. All the little pieces start to crack like no return situation… also means there’s no aromas around too. Once that is reached, is more like wood than a flavour to any meal, just to warn. The “plastic-y” is always present.
• They become Clumpy When this occurs, means they took too much humidity on them… which lead into those super gross fungus appearing from inside of jars. Even you taking from fridge and storing out… it must still stay with its dry consistence, as should normally is. You need to keep away always from damp situations. It should look exactly the same way when put inside on dry environment: all loose and pretty dry, you see? Never “stuck together”.

I needed so much “fail tests” for it and for understanding this and… please try avoid repeating this!! (You have been warned!)

Saffron Quality Control Tests (what they should do if want to test): The Home Edition

For this section you would needed your “fresh” or less-used (yet) jar of the saffron! For those “home tests”:

• The Water test. The “test one, two, three, test!”. Get your saffron, place a few strands in warm water. “Legit saffron” will give you an orange/ yellowish color really soon and slow. Like its very, very slow process. All those strands can also stays still for at least a few moments without “disolving” that quick in water as most common “fake ones” are known for doing it.. . Usually if too fake the colour changes immediately…like when one “splash of water hits the tea’s bag”! Very different when comparing…
• Smell Test. Even though saffron itself isn’t super intense smell before usage, the real version always will give you a “floral aroma”, subtle but always something good coming from this “little guy” here. Fake one will mostly not gives you much aroma too. You see here: we always keep the two, as our biggest red lights. color, aroma… check. check. So: if both looks suspicious, we can assume its an intruder!
• Touch it!! The “ real, good saffron” it always tends to feels softer on your finger too and “dry at same time”, but soft and without some resistance if touching carefully.. The fake tends to break, crumble more easily. But try both types if you got a hand and.. You’ll feel difference.. I guarantee this to you!!

If yours didn’t matched those indicators is really probable that its low quality… or that “plastic stuff”.

My Takeaway: aka, Did I get it right This time?

So, after all my mini-saffron crises and personal research I’d say.. yeah? Kinda. The journey for understanding and getting along with spices its one never-ending, right?
I really messed it up with the light exposure (again sorry, small babies)… Now, my saffron’s in airtight, dark-glass containers, tucked into the dark depths of my cool pantry, ready for whenever my next culinary project demands its touch. Also it help me keep away my hands into getting access before actual usage. Small steps to master this whole things.

And yes… I’m still learning, and its okay that you will mess this all by time. There always a new experiment for testing my techniques and trying to learn more by messing with. It all it worth and a beautiful path. Maybe, just maybe, this will encourage you all not to end your day like my saffron and my big personal mistake at my beginning, for being a little naive?

Some Weird Thoughts That Crossed My Mind In The Process: A Very Short Philosophical Discussion

Isn’t it weird that something so small and seemingly delicate as the little stigmas of some crocus flowers hold this much influence over flavor and color?? We always underestimate the simplest element… but now you seeing all of that in plain eye.. you realize! This stuff costs a fortune, all for this thing.. so this thing becomes a symbol. The “symbol of status”, the “expensive meal ingredient”.. “one of a kind”, something like that, probably.

Its interesting how small changes like storage tech can be “life changers” (specially on a flavor experience for real!). Maybe its this for me right now.
If anyone reads this to the end… drop one word to see what crossed your mind on this experience. 🙂

Good luck, all you out there, in your saffron adventure!