Place the spices and alcohol in a covered glass container, let mixture steep for 14 days in a cool, dry place. After 14 days, pour it into a pan, and heat briefly, strain. Be careful when purchasing saffron. It is sometimes adulterated with other spices. The redder the strands, the better the quality.
Yellow saffron has no curative properties.
Choose whole saffron threads over powder saffron. The threads have a better flavor and the curative qualities are higher. When you store saffron, store in an airtight container in a dark, cool place. Don't let it get damp or you will end up losing it all together. Don't add suffron threads directly to foods, the flavor is better distrubuted when the spice is first allowed to soften in a little warm water.