Saffron (Crocus sativus)

Saffron is a purple flower, which has been first cultivated in Greece around the region of Kozani. Each flower has three vivid crimson stigmas, which are the usable part of the plant. Due to its extreme low yield per acre and its beneficial properties, saffron is one of the most expensive herbs in the world. Saffron was used by ancient Greeks as a coloring natural substance and for its healing properties. Hippocrates, Asclepius, Dioskorides, Galen, and other physicians of antiquity, used the word to refer to a medicinal or therapeutic herb.

Saffron contains several plant-derived chemical compounds that are known to have been antioxidant, disease preventing and health promoting properties. Moreover, women can use saffron for menstrual cramps and premenstrual syndrome (PMS) and men can use it to prevent early orgasm (premature ejaculation) and infertility. At last, saffron has positive effect against sleep problems (insomnia), cancer, “hardening of the arteries” (atherosclerosis), intestinal gas, depression, Alzheimer’s disease, spitting up blood (hemoptysis), pain, heartburn and dry skin.

By adding this novel herb in your cooking, you can give a really special flavor to your dishes, but take care of the amount that you add, because overdose can change the taste of the whole plate. Saffronmatches perfectly with rice, pasta, sauces, chicken, fish soups, lamb, potatoes, pulses, bread, cakes and even ice-cream. To make the beverage, take 10-12 saffron’s stigmata and dissolve them in a cup of water.