I have tried throwing it in dishes to see if anything happens other than staining my food like tumeric without the tumeric taste. I have been unsuccessful thus far.
I have maybe $200 total worth of saffron I have no idea what to do with. Half of it was bought in the year 2000 and lost in a cupboard until recent. I managed to score a brand new tin still in the shrink earlier this year.
I have tried saffron in a rice pilaf a couple of times. I taste nothing different and only note the rice is a different color akin to tumaric's ability to stain. Maybe the Y2K saffron is too weak now, but I do enjoy making tea with it. It still smells lovely, so it can be that far gone.
My question is this, what would you do with saffron that's over 20 years old?
I don't feel right opening my new saffron without using this old stuff. I'm thinking of grinding it up and adding it to my coffee grounds every morning. Although, I presume the coffee would rape any taste of saffron.