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:
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