What are they?
Saffron is a spice which is derived from flower pistils of Crocus sativus. It is also one of the most expensive spices all over the world by weight originated in Southwest Asia or Greece where it was first cultivated.
For millennia, saffron of iris family has been used as medical treatment for many diseases: flatulence, heart trouble, scarlet fever, insomnia, uterine bleeding and stomach ailments.
Thanks to the therapeutic effects of its plant-derived chemical compounds, it has been used as anti-oxidants, anti-inflammatory and anticancer natural drug to promote health and prevent diseases1.
Its vital vitamins including Vitamin C, A; riboflavin, folic acid and niacin help human maintain maximum health.
According to some studies, saffron also helps to treat different digestive system disorders by strengthening the stomach and improving digestion2.
How to use them?
To get the best colour out of the saffron for your dish, it’s recommended that you soak the saffron threads in warm water, stock or milk for 30 minutes before putting the liquid to the dish towards to end of cooking.
• It is utilised as a kind of spice for energising dishes such as spaghetti, risotto and Spanish paella by its earthy and pungent essence. The good news is you can store and use it for many years.
• Besides the main course, saffron is also used for making cakes. For a French opera cake, saffron is often added for a grown-up flavour.
• Saffron is also great for special pancake treats, see recipes here.