Pure saffron is the dried culinary material obtained from the pistils of the Crocus sativus flower, without substituted plant material or added coloring. The ISO 3632-1 specification applies to saffron sold as filaments, cut filaments or powder.
Threads make the shape of the saffron easier to inspect before purchase, while powder is ready to add to a recipe. One form is not automatically purer or more flavorful than the other. Formal purity and quality claims require appropriate sampling and testing; ISO 3632-2 describes methods for both filaments and powder.
A characteristic aroma and clean, dry appearance are useful shopping checks, but they cannot prove purity, age, grade or geographic origin. Check the package for the ingredient identity, origin, net weight, lot information and storage directions. Ask for current batch documentation when a seller makes a laboratory, certification or grade claim.
For cooking, grind saffron threads first and then add the ground saffron to boiled water or directly to food. Ready-ground saffron powder skips the grinding step. Keep either form closed and away from heat, moisture and direct light.
