Saffron agents. It must, therefore, be stored away in air-tight containers to minimise contact with atmospheric oxygen. Saffron is somewhat more resistant to heat. Saffron is not all of the same quality and strength. Strength is related to several factors including the amount of style picked along with the red stigma. Age of the saffron is also a factor. More style included means the saffron is less strong gram for gram, because the colour and flavour are concentrated in the red stigmas. Saffron from Iran, Spain and Kashmir is classified into various grades according to the relative amounts of red stigma
Saffron bun areas and by Swedish-speaking Finns, as well as in Norway and more rarely in Denmark. Most commercially available saffron buns and cakes today contain food dyes that enhance the natural yellow provided by saffron. The very high cost of saffron - the world's most expensive spice by weight - makes the inclusion of sufficient saffron to produce a rich colour an uneconomical option. The addition of food colouring in Cornish saffron buns was already common by the end of the First World War when the scarcity of saffron tempted bakers to find other ways to colour their products. Saffron bun