1, can you still drink it after a long time?
The storage of saffron is the key to the shelf life of saffron. Saffron can be preserved for 5~ 10 years after preservation, and its efficacy can be guaranteed by eating saffron during this period.
Saffron preservation needs attention: moisture-proof, moth-proof and sun protection. The best preservation method is vacuum preservation, which can be preserved for more than 10 years.
2. Can you still drink when it turns black and red?
The color of saffron is big red. As long as it is stored properly, it will be its true color. However, due to the influence of moisture, it may lead to the discoloration of saffron and the appearance of black or this black-red saffron. This kind of saffron has been damp and moldy, so it is not recommended to eat it.
3. Can saffron be eaten for a long time?
Crocus sativus can be eaten for a long time, but it should not be eaten in excess. The dosage of crocus sativus should not exceed10g at a time, otherwise it will have adverse effects on the body. This is because saffron has a strong effect on the nervous system after entering the body, and it has a certain excitement. Therefore, if you take a lot of saffron, it will easily lead to nervous overexcitation, dizziness and insomnia, and some people with sensitive constitution may also have rashes and allergic urticaria.
4. Precautions for eating saffron
1. Crocus sativus has little toxicity and should not be eaten in large quantities to avoid acute poisoning.
2. Saffron is a panacea for promoting blood circulation and removing blood stasis. Never eat saffron without these symptoms, so as not to cause skin ulcers or even bleeding.
3. Saffron can cause abortion, so women can't eat saffron during pregnancy, which is easy to cause abortion, unclean people flow and the risk of curettage.
4. Saffron is very expensive. So many crocuses on the market are fakes. Learn to distinguish saffron, so as to avoid eating other pigments by mistake and causing harm to the body.
5, saffron preservation method
Keep saffron moisture-proof and light-proof. This is because the stigma of crocus sativus is prone to mildew due to moisture, but it is prone to chemical changes under light, so crocus sativus should be stored in a dry container, sealed, and stored in a cool and dry place, away from light. Saffron is best stored in a dry glass bottle, tightly sealed with wax, and then stored in the refrigerator.