Five grams is roughly a year of regular cooking for most households: enough for kahwa through the winter, a few biryanis, and the odd kheer, without the tin sitting open long enough to lose its colour.
The tin is opaque and seals properly, which matters more than it sounds. Light is what degrades saffron, and a clear jar on a kitchen shelf will cost you colour strength within months. Same lot, same lab report, same batch code as the 2g vial.
Storage
Close the tin firmly after each use and keep it in a cupboard, not beside the stove. There is no need to refrigerate it, and condensation from a cold tin is actively unhelpful.
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