How to prepare ground saffron
Prior to using saffron, it needs to be prepared to release the color and flavor to the maximum extent.
Select the amount of saffron needed to be used: One pinch will yield about 12 to 20 threads and this should be enough for a dish that serves 4 to 6.
The more saffron you use, the darker the color will be. Be careful though, as too much saffron can create too strong a flavor.
Place the saffron threads into a mortar and pestle: Crush by grinding the threads. Adding a pinch of sugar (granules), would make the process easier.
Soak the ground saffron in some hot water for as long as possible before using it: The water will probably have cooled down by 20 minutes, at which time you can use the saffron liquid.
For food: Always read the recipe for its suggested method of preparation before assuming which approach to take. Usually a pinch of ground saffron (about 1/4 of a teaspoon), is added to 5 tablespoons of hot water.
Saffron Storage: Store saffron in an airtight glass jar container in a cool, dark place for up to six months for maximum flavor. It will not spoil, but it will lose increasingly more and more of its flavor with age.