About Saffron

The oldest spice in the world, saffron is the name given to the three-pronged dried, red stigmas of the Crocus sativus corm (bulb). The saffron crocus is thought to have come originally from Greece and Asia Minor, but it has been cultivated from times beyond historical record. It was used in ancient Persia, and was known at the time of King Solomon (circa 960 BC).

Saffron is used as a colouring and flavoring agent in many foods, such as bouillabaisse, paella, rice, risotto, cheeses, puddings, tea, bread, butter, pastries, ice cream, confectionery, and liqueurs. Its flavor cannot be copied.

Saffron is a rich source of Vitamin B2, riboflavin, and carotenoids (anti-cancer), and it contains traces of vitamins A, B, B1, B2 and C. It is also used in medical applications due to its antispasmodic, anti hysteric, stomachic, expectorant, stimulant and aphrodisiacal qualities. Current research trials are looking into the reversal of macular degeneration of the eyes using saffron.

Resources on Saffron

Jonathon Stone with ABC Australia hosted a radio interview about the medical effects and benefits of saffron use.

Click here for Jonathon Stone's audio interview on saffron health benefits

Kiwi Saffron was featured in Verve's article on the style, science, and sustenance of saffron.

Read Verve's article about saffron.


Saffron article
Saffron article

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