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history of saffron

history of 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. It is an important ingredient in bouillabaisse soup. Saffron is cultivated chiefly in Iran saffron but… Read More »history of saffron

Some Health Benefits of Saffron

Saffron is the most expensive spice in the world — with 1 pound (450 grams) costing between 500 and 5,000 U.S. dollars. Health Benefits of Saffron are explained in the following. The reason for its hefty price is its labor-intensive harvesting method, making the production costly. 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… Read More »Some Health Benefits of Saffron