Harvest saffron early in the morning when the flowers are freshly open. Use tweezers or fingers to gently remove the three red stigmas from each bloom.

Dry saffron threads on paper towels or mesh in a warm, dark area for 3–5 days. Alternatively, dry them in an oven at low heat (40–50°C / 100–120°F) for 10–15 minutes.

Store dried saffron in an airtight glass jar in a cool, dark place. Properly dried and stored saffron can retain its quality for up to 2–3 years.

Just a pinch (5–10 threads) of dried saffron is enough to flavor most dishes. Infuse it in warm water or milk before use to extract maximum aroma and color.

Saffron is rich in antioxidants like crocin and safranal, and has been linked to mood support, improved memory, and anti-inflammatory properties.

Yes, in moderate culinary amounts (10–30 mg/day), saffron is safe and even beneficial. Very high doses (above 5 grams) can be toxic, so use responsibly.

Real saffron has a strong floral aroma, deep red color with slightly lighter tips, and releases golden color in water after 10–15 minutes. Fake saffron often contains colorants or yellow strands.