To an untrained palate, saffron does not lose its taste. However, as a volatile condiment it can oxidize and fade over time. A few things are capable of this: aging, exposure to sunlight (particularly if it is bright and fresh), and exposure to acid. If you are not careful, you can cause the saffron’s aroma and coloration to degrade. The most common way saffron is oxidized is by exposure to sunlight on a regular basis through sunlight and air in a hot room. It oxidizes as a result of the sun’s radiation and heat. This is a very basic explanation of how a variety of aromas can degrade through long exposure. It is also true that other substances, such as water vapor and organic compounds such as glycerol and acetone, can accelerate the oxidation process. The effect of some of these oxidizing agents is to alter the chemical structure and flavor of the saffron, rendering it undesirable. Unfortunately, many of these oxidizing agents may not be so innocuous. To prevent your saffron from oxidizing, be sure that you keep it fresh. This means keeping away from lights and air which give off UV rays. Keeping the saffron well out of direct sunlight also helps protect it against light-induced oxidation. You can protect your saffron by placing it in sealed bags or in a refrigerator before using it. Also, keep it away from light sources which might cause it to deteriorate, such as a light fixture, a hot radiator, a fan, or electric light.
How to use saffron? What saffron benefits can saffron possess? The benefits of saffron are: 1) as an aromatic spice, saffron is often used to add color, spice, and flavor to dishes such as pasta, chicken, lamb, and rice. 2) saffron’s rich, bright color helps preserve food and keep it fresh during storage periods. 3) saffron is useful in curing meats which would otherwise become dry and tasteless. 4) it is a good ingredient for adding color to bread, cakes, and ice cream, as well as for sprinkling on salads. 5) for its flavoring or for its flavorings, saffron is useful for cooking sauces or marinades. 6) it is one of the main ingredients of saffron oil, which is essential to preserving most food. 7) it can be used for many other culinary uses, including in preparing
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