Medical use of saffron
Saffron
Saffron is the most valuable medicinal food product. The dried stigmas of the plant Crocus sativ...
Tag Archives: iranian saffron
Iran’s saffron exports hit 10-year high
Iran’s saffron exports hit a 10-year high last year, with the highly-prized spice generating more than $325 million in hard currency revenues.
23 Proven Health Benefits of Saffron + Side Effects
Saffron, often referred to as the ”golden spice” has been used as a seasoning and coloring agent in food for several years. Modern research suggests that saffron can be used as an antioxidant, to improve the immune system and to boost energy levels. Continue to read on to discover the various other health benefits of saffron.
The Spice That Hooked Medieval Nuns
It’s the poshest spice of all, often worth its weight in gold. But saffron also has a hidden history as a...
Health Benefits of Saffron
Saffron is the red-yellow stigma of the crocus flower. It has to be hand-picked during the short annual f...
Saffron During Pregnancy – Uses, Benefits And Side Effects
Pregnancy is a time when you receive advice from every mother about your diet, with one general suggestion being to take saffron (kesar) in your food. The world’s costliest spice is the most sought after product by pregnant women who want to give all the best things on earth to the baby in their womb.
31 Surprising Health Benefits of Zafaran (Saffron)
What is saffron-zafaran-Kesar?
Saffron is known as Zafaran or Kesar. The thread like part of Zafraan fl...
What Is Saffron? Saffron Benefits & Recipes to Try
Saffron is one of the most valuable and expensive spices known worldwide, thanks to its color, flavor and medicinal properties. What medicinal properties, you may ask? The list is extensive and continues to grow.
Saffron Review
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour - slight...
The Secret History of the World’s Priciest Spice
Saffron is the most expensive spice in the world, going for up to $16 per gram—and with good reason. It comes from the dried bright orange-red stigmas of the flower Crocus sativus.