Saffron

Saffron (crocus Sativus Linnewus) is the most expensive spice in the world. This orange-yellow colour flower is the most precious spice on earth. Each flower of saffron has only three threads. The stigmas of the flower or threads are handpicked. About 80,000 of saffron make up a pound of filaments. Saffron is use sparingly because of its strong flavour and colour. It has a unique taste and aroma.
saffron
Saffron is native to Asia. Cultivation of saffron dates back to thousands of years. The name saffron comes from the Arab word zafaran, which means yellow. It has been mention in several classical as well as Holy Books. There is a Greek mythology that handsome mortal Crocos was in love with the beautiful nymph Smilax. His favour were rejected by Smilax and because of this; he was transformed into a beautiful purple crocus flower.

Saffron has superior taste and smell; it is well widely use a popular spice worldwide. Apart from its use as spice, it has come in handy in the production of dyes, perfumes, and medicines.

Saffron therapeutic properties are due to crocin. Whether in filament or as powder forms, the importance of saffron medicinally or as spice remains the same. Saffron is produce in large quantities in Turkey, Greece, Iran, Morocco, India, Spain and Iran.

Like other spices, large consumption of saffron is dangerous. Since ancient times, Saffron has been use to treat different forms of ailment. Saffron is a sedative, antispasmodic, diaphoretic, and carminative. It is also use as an emmenagogic.

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