GUIDE
Saffron Packaging Guide
Best practice for preserving colour and aroma from packing through to the shelf.
Saffron loses value in storage faster than almost any product we ship, and packaging is what decides how fast. Light, oxygen, humidity and heat each degrade it, and packaging has to address all four.
What damages saffron
Light bleaches the crocin that gives colour. Oxygen oxidises the aromatic compounds. Humidity above roughly 12 percent invites mould and makes threads clump. Heat accelerates all three. A clear jar on a bright shelf is the worst case for every one of them.
Bulk versus retail
For bulk, opaque food-grade containers with a tight seal, stored cool and dark, are enough. For retail the pack has to sell as well as protect, which usually means an opaque outer with a small window rather than a fully transparent container, or a tin.
Practical rules
Pack in the smallest unit your customer will actually use, because every reopening exposes the rest. Keep headspace low. Store below 20°C and away from strong odours — saffron absorbs them. Label with a batch code so a quality question can be traced back to a lot.
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