Saffron, at over $300 an ounce, is one of the most expensive spices in the world, so it is no wonder that proper storage is a concern. Saffron comes from the stigmas of the crocus. Over time, it loses flavor and easily absorbs other odors. It is especially sensitive to light and moisture, which is why some people wrap it in foil before storing. Select a clean and odor free container for storing your saffron.
Place saffron in an airtight container. Wrap the saffron in foil, if the storage container is transparent.
Store the saffron in a cool, dry and dark environment, below 68 degrees Fahrenheit and less than 40 percent humidity.
Use the saffron within two years. While it will last for years if properly stored, it is best used within the first two or three years.