Saffron is harvested by hand from the Crocus sativus flower, commonly known as the “saffron crocus.” The term “saffron” applies to the flower's thread-like structures, or stigma. It originated in Greece, where it was revered for its medicinal properties. People would eat saffron to enhance libido, boost mood, and improve memory.
Saffron is commercially produced in Iran, Greece, Morocco, Spain, Kashmir and Italy. Iran is the most important producer of saffron both, in terms of volume and quality, and Spain being the largest importer of the spice. Saffron is a labour intensive crop, which makes it so expensive.
Saffron is nicknamed the “sunshine spice.” That’s not just due to its distinct color, but also because it may help brighten your mood. Saffron is rich in plant compounds that act as antioxidants, such as crocin, crocetin, safranal, and kaempferol. Antioxidants help protect your cells against oxidative stress.
In small doses, saffron has a subtle taste and aroma and pairs well with savory dishes, such as paella, risottos, and other rice dishes. The best way to draw out saffron’s unique flavor is to soak the threads in hot — but not boiling — water. Add the threads and the liquid to your recipe to achieve a deeper, richer flavor.
Saffron is the most expensive spice in the world, a small amount goes a long way, and you often won’t need more than a pinch in your recipes. In fact, using too much saffron can give your recipes an overpowering medicinal taste
Be the first to review this product
Write Your Own Review
These statements have not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure or prevent any disease.
There is no guarantee of specific results and results can vary.