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About Saffron

Saffron, scientifically known as Crocus sativus, belongs to Iridaceae family and is derived from the dried stigma of the flower of saffron crocus. The flower has three stigmas which are each the distal end of a carpel. Together with their styles – the stalk connecting the stigmas to the rest of the plant- these components are often dried and used in cooking and medicine. Saffron can also be used as a fabric dye. Once the red tufts a

re separated from the flowers, they are dried and used in various ways.

herapeutic effects of saffron:

Saffron is mentioned in European Pharmacopoeia and according to the accomplished tests in Europe saffron has indicated to have positive effects in decreasing blood fat and cholesterol as well as increasing oxygen penetration into plasma. Saffron is considered to be the golden spice and it can not only be used in cooking to add an aroma to food, turning any dish into an exotic one, it can also be beneficial to a number of health problems

 

Saffron is used in making anti-Alzheimer, anti-cancer and anti-depression drugs; patients suffering from cardiac disease and iron deficiency anemia have benefited from saffron