Saffron is recommended to be refrigerated at a minimum of 20°C (68°F) but not more than 30°C (86°F).

A refrigerator should have a top clearance greater than 2 metres (7.62 ft) in order to contain the saffron’s bitter taste. A refrigerator should be able to store the saffron for up to 1 month without refrigerating it.

There is no specific temperature at which saffron should be kept, as temperatures vary depending on the season and the climatic conditions. The warmer one stores the food item, the better it will taste and the more nutritious it will be.

It is recommended that any food item to be kept be kept refrigerated for at least 1 month. During the first couple of months it will require about 3 to 10°C (39°F) of heat before being ready to be consumed.

Safrani-rice: can be kept at about 50°C (122°F) in a plastic freezer bag, keeping in the fridge for approximately 1 week, then kept in a dry, clean container such as a glass jar.

Safrani-rice: can be refrigerated for up to 1 month. Once cold-stored, saffron can be used to cover a variety of other dishes.

What about my health?

When foods are aged and stored in their freshness, the bacteria that thrive on the ingredients also thrive on a host of pollutants: soiled food, food additives, smoke, moisture and the like.

That is why your health is always a major concern when consuming food and water containing anything that requires refrigerating, particularly in the winter months, when the temperature drops considerably.

What about the health of livestock? Can they be kept at a cool temperature?

They can be kept in cool rooms at a temperature equivalent to 4 to 5°C (41°F), but not more than 24°C (70°F), as most animals (beef, bison, sheep) do not tolerate such cold temperatures.

There are some animals which have been developed specifically to tolerate lower temperatures; these include pigs, rabbits, rabbits and bovine lactalbumins (a substance found in cows’ milk, it prevents the growth of tumors in the digestive tract).

If cattle, sheep and goats are not available, the safest and more practical option is to place dairy-producing animals in

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