Saffron is cultivated and harvested by hand which take time and labor in harvesting process, it is considered one of the world’s costliest spices.It is a spice extracted from the flower of Crocus sativus, perennial growing to 23cm from a bulb-like corm. The plant has narrow leaves up to 260mm long. In Autumn it gives rise to a purple flowers 3.5 – 5cm long, which contain 3 bright red thread like stigmas.
It’s a spice commonly used to scent rice dishes, breads, and cakes. It is one of the ingredients in the liqueur Chartreuse. Preparation tip: Saffron strands can be fused with warm water or milk until the color of the liquid turn to yellow and add it to the dish you are preparing.
It has been used traditionally to treat fever, asthma and depression. In children it has been used for respiratory infections and also used to calm teeth pain.
- Saffron contains water-soluble pigments called Crocins, bitters (eg. picrocrocin).
- Essential oil containing Safranal.
- Flavonoids and Carotenoids.
It has shown useful in relieving symptoms of:
- Premenstrual syndrome
- Treatment of depression
- Cognitive function
- Respiratory infections
- Menstrual disorders
- Dyspepsia and colic
- Support retinal function in the eye.
- EACCE – Moroccan Office of Export Control & Coordination
- COA – Certificate of Analysis
- MSDS – Material Safefy Data Sheet
INCI Name: Crocus Sativus Flower Extract
English Name: Saffron
Extraction Method: Steam Distilled
Extracted Part: Aerial Parts
Check out More Dried Plants.