SAFFRON

ABOUT SAFFRON
Saffron is the stigmas from the Crocus Sativus flower. There are only 3 stigmas (referred to as saffron threads) per flower. It takes anything from 70,000 to 250,000 flowers to make one pound of saffron. Saffron originates from Western Asia, most likely Persia (Iran). The crocus was cultivated in ancient Europe, the Mongols took saffron from Persia to India. In ancient Times saffron was used medicinally and in food & dye coloring.

This spice is considered as a golden spice as it can not only be used in cooking to add an aroma to food, turning any dish into an exotic one, it can also be beneficial to a number of health problems.

HEALTH BENEFITS

Digestion: Saffron is helpful in the improvement of digestion & appetite.

Kidney & liver: This spice is found to be extremely beneficial for the treatment of kidney, bladder and liver disorders.

Anti-oxidant: It helps protect the body from oxidant-induced stress, cancers, infections and acts as immune modulators.

Blood Pressure: Saffron contains an agent called crocetin which is helpful in lowering blood pressure.

Pregnancy: Consuming saffron milk during pregnancy can enhance pelvic blood flow furthermore, it helps to suppress cramps, gas & bloating.

Minerals &Vitamins: A good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc, magnesium & rich in many vital vitamins including vitamin A, folic acid, niacin, vitamin-C.

HOW TO USE SAFFRON

Saffron is used to improving taste and smell in many food items. You can use saffron in dishes, above sweets or in your daily glass of milk.