Saffron syrup

Brix: ~60–66 °Bx (house or commercial) (planning figure — the product label is the final reference)

Energy: ~250–280 kcal / 100 ml (typical) (planning figure — the product label is the final reference)

Shelf life: House-made: refrigerate and use within about 2–3 weeks. Commercial sealed: per label.

Storage: Refrigerated; saffron colour and aroma fade with light and heat.

• Saffron latte — a Gulf café signature
• A few threads go a long way; over-dosing turns it medicinal
• Rose or cardamom pair well alongside it

House version: make a 1:1 syrup, and off the heat steep a few saffron threads 15–30 minutes. Strain completely into a sanitized, dated bottle; refrigerate 2–3 weeks. A few threads is the whole recipe — excess turns it medicinal and burns cost.

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