Saffron

Saffron

Saffron, golden-coloured, pungent stigmas (pollen-bearing structures) of the autumn crocus (Crocus sativus), which are dried and used as a spice to flavour foods and as a dye to colour foods and other products. Saffron has a strong, exotic aroma and a bitter taste and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice and fish, and English, Scandinavian, and Balkan breads.In foods, saffron is used as a spice, yellow food coloring, and as a flavoring agent.
Benefits Of Saffron:-Depression. Research shows that taking saffron by mouth for 6-12 weeks improves symptoms of depression. Early research in patients already taking an antidepressant shows that adding saffron extract further improves symptoms of depression. But taking saffron might not help people that have both anxiety and depression.
Menstrual cramps (dysmenorrhea). Some research shows the taking a specific product containing saffron, anise, and celery seed reduces pain during the menstrual cycle.

More Detail

  • 1.Saffron is a plant. The dried stigmas (thread-like parts of the flower) are used to make saffron spice.
    2.It can take 75,000 saffron blossoms to produce a single pound of saffron spice.
    3.Saffron is largely cultivated and harvested by hand.
    4.Due to the amount of labor involved in harvesting, saffron is considered one of the world's most expensive spices.
    5.The stigmas, and sometimes the petals, are also used to make medicine.