How to test saffron: fake vs real saffron
True saffron color comes from the INSIDE of the pistil which is released slowly and remains "suspended".
False saffron begins to drop its color immediately because dyes have been added to the outside.
Storage conditions for saffron:
The saffron should be stored in a proper airtight container in a cool, dry place, away from moisture and sunlight. Avoid placing saffron near other spices.
Factors that cause quality loss in saffron
How you store saffron has a decisive impact on its durability, quality and properties.
Temperature, humidity, direct light and storage time affect the quality and properties of saffron, including color (crocin), taste (pircocrocin) and aroma (saffron). Saffron is exposed to such factors, loses its aroma and properties over time.
The saffron in the appropriate packaging stored under the right conditions retains its aroma for three to five years, but the color will remain the same even after that. The saffron packaging must be resistant to moisture, odor, gases, light, microorganisms, etc. Materials that are often used for saffron packaging are metal can, cellophane, acetate cellulose, polyethylene (PE), polystyrene and polyvinyl chloride.