What Is Saffron?

Saffron is a spice made from the stigmas of the fall-flowering plant Crocus sativus, a member of the iris family. It is native to Asia Minor, where it has been cultivated for thousands of years to be used in medicines, perfumes, dyes, and as a wonderful flavoring for foods and beverages. Saffron threads are fine and have a yellow tendril on one end and a flute on the other. Ground saffron is red to red-orange in color. Saffron is suitable for vegan, gluten-free, and paleo diets.

Culinary Use

Saffron threads should be crushed before using them in recipes. For ground saffron, it is best to start with saffron threads and lightly toast and grind them yourself. Just be extremely careful not to burn them or they won’t be usable. Often, recipes call for only a pinch of saffron, so a little goes a long way.

One common procedure is too steep saffron threads in the cooking liquid before using them. The longer you steep the saffron threads, the stronger the flavor and color of the cooking liquid. Some frugal cooks steep saffron threads and use the liquid in the recipe, and then dry and reuse the threads a second time.

Health Benefits

•   Rich in Antioxidants
•    Have Cancer Fighting Properties
•    Reduce PMS Symptoms
•    Helps in Weight Loss

Nutrition Value

100g of Saffron contains:

• Calories: 310
• Total Fat: 6g
• Sodium: 148mg
• Carbohydrates: 65g
• Protein: 11g

Forms Available

• Dried