Saffron, also known as Za’faran, is a spice derived from the Crocus sativus plant. Alluding to its yellow color and high cost, saffron is often referred to as the Golden Spice. Saffron has been used a seasoning in food and as a coloring agent for over 4 millennia. Today, over 90% of the worlds saffron supply stems from Iran. The Crocus sativus flower consists of thread-like, crimson-colored structures known as stigmas. The stigmas are collected and dried, resulting in the saffron spice. Saffron is composed of a variety of chemical compounds that give rise to its taste, color and health benefits. Historically, saffron was used in traditional medicine to treat a variety of ailments including:

  • Asthma
  • Cramps
  • Stress
  • Congestion

Although the role that saffron plays in mediating these benefits has not been completely understood, saffron has been proven to improve certain conditions like sexual dysfunction, depression, premenstrual syndrome (PMS), and Alzheimer’s, among others