Original saffron has a dark ruby red color, a fragrant smell, and a bitter, slightly sweet taste; brewing it gives it a golden yellow color.
Store in a sealed container, away from light and moisture, at room temperature or in the refrigerator.
The finest gem is without whiteness, the head of the flower is chopped strands, the husk consists of strands and a little whiteness.
Usually 1 to 2 grams per serving is sufficient; overdosing is not recommended.
Iranian has more aroma and color and is of higher quality; foreign ones usually have shorter strands and are of lower quality.
It helps improve mood, enhance memory, and reduce inflammation.
Grind saffron and dissolve in a little warm water or milk, then add to food or drink, or pour some saffron over a piece of ice and stir until the ice melts.
Quality, type (jewel, garland, poshal), color, fragrance, and weight determine the price.
Small and limited consumption is usually safe, but excessive consumption is not recommended during pregnancy.
Buy from a reputable store and pay attention to its color, aroma, and flavor; make sure there is no added coloring or turmeric.
