Saffron's most important colourant may be the carotenoid crocin; it's been identified in the fewer tediously harvested—and hence much less expensive—gardenia fruit. Investigation in China is ongoing.[17] Leftovers + storage: Retailer leftover poached pears in an airtight container in the refrigerator for up to four times. We don't propose freezing. https://devinkorst.blogdun.com/33016851/a-review-of-why-is-saffron-expensive