Saffron storage conditions
Persian Saffron is one of the expensive spices in the world. Its high price is due to the difficulty of its cultivation and processing. Therefore, following the appropriate storage conditions of saffron is of special importance. Through observance of these proper storage conditions of saffron, its quality will be preserved and it will have a longer shelf- life.
Although Iran is the largest saffron producer in the world, and one of its main consumers, information regarding its consumption in this country is incomplete, and the same probably holds true for other countries too
One of the factors that can cause problems with respect to saffron quality is high ambient temperature. Saffron contains volatile oils and carotenoids that are destroyed by heat and light and evaporate into the air leaving only the coloring materials behind. That is why we suggest saffron be stored, as much as possible, in cool places away from light. Of course, in humid areas saffron threads must be stored in refrigerators to prevent the loss of their quality and to stop them from sticking to the body of the container.
To preserve the properties of saffron, it is better to grind some of it (which is usually Negin saffron or premium Sargol saffron) when needed, and keep the rest as before (in the form of threads).
Softening and grinding saffron (for long-time storage) causes the loss of its properties, fragrance, and flavor. The safranal and picrocrocin in saffron, that give saffron its fragrance and flavor, evaporate easily by heat or if saffron is kept in an open container. If these cautions are observed, saffron quality will be preserved. Packaging saffron in suitable containers will ensure its longer shelf life.