Saffron is the dried red stigmas of the flower Crocus Sativus Linnaeus. It is a natural way of adding colour to cooking (may stain plastic). Use sparingly.
Just add to taste.
Why not try...
crushing lightly and steeping in a little water before adding to rice for paella or risottos. Transform mashed potato by adding a pinch of Saffron strands to the water when boiling, drain, stir in crushed garlic and olive oil before mashing.
Store in a cool, dry place out of direct sunlight.