The Queen of Spices ?

Blog Saffron

Saffron flower, with 3000 years of being cultivated, beautiful flower with three vivid crimson stigmas is mostly cultivated in north east of Iran desert borders, where the sun offers it most direct heat to the ground and plants. A few amount of this product is also cultivated in India, Greece and Spain. What is known as Saffron are the three stigmas with an exceptional fragrance and taste. Saffron, also known as Red Gold or Desert Gold, is used to spice and aromatize all kinds of food. From 150 Saffron flowers only 1 gram of Saffron can be extracted, that is what makes it the most expensive spice in the world. Limitations of cultivating Saffron have made it a very unique precious and healthy spice.

Saffron has a long medicinal history as part of traditional healing; several modern research studies have hinted that the spice has possible anti-carcinogenic (cancer-suppressing), anti-mutagenic (mutation-preventing), immunomodulating, and antioxidant-like properties, Saffron stigmas, and even petals, may be helpful for depression.

High consumption of saffron in not recommended while pregnancy.

Saffron is commonly used to spice all kinds of food including, steaks, chicken, fish, kabobs and lots of other foods such as sweets and even ice cream.

Crushed saffron threads are soaked in hot—but not boiling—water for a few minutes prior to use in cuisine. This helps release the beneficial components.