Saffron is usually kept in a cool, dry place so that its quality remains the same and does not change. <\/span><\/p>\r\nMany people buy packaged saffron, in the first place, they pack it and put it in the refrigerator or freezer. But this doesn’t seem right. <\/span>With this method, after a while, the saffron loses its properties and becomes almost unused.<\/p>\r\nFirst, dry and grind it. <\/span><\/p>\r\nGrinding is effortless, you must first dry it in the oven or flame. It is better and more correct to dry it in the oven. This can be done in 5 to 8 minutes. But don’t let it stay too long. it may burn and loses its properties.<\/span><\/p>\r\n<\/span>grinding<\/span><\/h3>\r\nafter drying, you can grind it. You can do grinding with any tool you have in the house, if it is wood that is much better, but with any other tool, you can grind it completely to turn it into small pieces.<\/span><\/p>\r\n<\/span>brewing and freezing<\/span><\/h3>\r\none of the principles is to brew it after grinding. It is very easy to brew saffron, pour a small amount of boiling water on it so that it completely covers the saffron and is a little higher, now you can put it in even, pour it into the tea maker, and heat it and let it brew well<\/span><\/p>\r\nWhen it has given its color to the water well, you should allow some water to evaporate. The evaporation of the water causes a small amount of water to remain in it and it becomes much easier to keep it.<\/span><\/p>\r\nThe first step in preserving fresh saffron is to dry the saffron strands. The process of drying saffron is very simple:<\/p>\r\n
\r\n- Wrap the saffron branches in a paper towel.<\/li>\r\n
- Place them in a warm, dry place.<\/li>\r\n
- A week later, pour them into a suitable container.<\/li>\r\n<\/ul>\r\n
Use the right container. Also, it is better that saffron is stored in a container whose lid is tight. The goal is to protect this spice from the flow of air. A proper container for storing saffron should prevent the entry of outside air and keep the minimum possible air inside. Store saffron in the smallest container available to minimize the amount of incoming air that comes in contact with the spice. Using a small container makes it easy to extract the amount of saffron you need and close the container quickly. Gradually transfer the saffron to a smaller container as the saffron decreases.<\/p>\r\n
<\/span>Keep saffron away from light<\/span><\/h3>\r\nAs mentioned, saffron is extremely sensitive to light. This sensitivity is so great that determines when it is harvested. This spice loses its aroma and color if exposed to high light. One way to store saffron at home is to put it in a container that does not let light into it. Another way is to first wrap the saffron in aluminum foil and then put it in a container. The aluminum foil protects saffron from light and air. \u00a0<\/p>\r\n
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