Stored in its jar away from moisture and light, saffron will last for several years.
Saffron threads are usually steeped in an alcoholic, acidic, or hot liquid prior to being added to dishes. We recommend steeping them for at least 20 minutes to release most of their flavor (though they will continue to release flavor for up to 12 hours).
This saffron can be very lightly toasted prior to use to further develop its flavor.
Not just for paella, saffron can be used in stews, risottos, puddings, ice creams, baked goods, soups, seafood dishes and sauces. Saffron pairs well with flavors such as apples, almonds, honey, chicken, bone marrow (often from veal marrow bones), milk or cream (try it in ice cream!), cinnamon, seafood, garlic, white wine, vinegar rose water, and citrus fruits. Fresh herbs frequently paired with saffron include: basil, cilantro, rosemary and thyme.
Converting Saffron Powder Recipes to Threads: A good rule is to use roughly 20 threads for each pinch (~1/16th tsp) of powder called for. However, this saffron is very high quality, so you may not need as much. Remember to steep the threads before adding them (perhaps in 1-2tsp of hot water) - this step is less necessary for powdered saffron, so some powder recipes may not include it.