Saffron should be stored in an airtight container, preferably in a glass jar in a cool, dark and dry place. The ideal storage temperature for saffron is below 20C and in less than 40% humidity. Like other herbs and spices, saffron is also sensitive to light so it should be wrapped in a foil if kept in a transparent container. If the saffron stigmas are compressed together, they should be loosened and separated a bit before being transferred to the jar. This will make it easier to pull or shake out a few threads at a time. Though saffron can last several years if stored properly, it is advisable to use it within 2 years as it will increasingly lose more and more of its flavor with age.