Saffron is the dried, golden-colored, pungent stigmas (pollen-bearing structures) of the autumn crocus (Crocus sativus), which are used as a spice and a dye to colour dishes and other products. Saffron is used to colour and flavour many Mediterranean and Asian meals, particularly rice and seafood, as well as English, Scandinavian, and Balkan breads. It's a key component in the bouillabaisse soup. Crocus sativus (saffron) is a plant. Saffron spice, culinary colouring, and medication are made from the dried thread-like portions of the flower (stigmas).
Chemicals in saffron may affect mood, destroy cancer cells,
reduce edoema, and act as antioxidants. A single pound of saffron spice can
require up to 75,000 saffron blooms. Saffron is primarily grown and picked by
hand in Iran. It's one of the most costly spices on the planet.
As premium items become more popular, demand for high-quality saffron rises, propelling the saffron market forward. The ISO 3632 standard verifies the validity and quality of saffron based on its grading, as well as its labelling and packaging. The grade of the product and the results of such inspections determine its market price. Because of its high safranal (fragrance) content, Grade III is used in cosmetics and personal care products, as well as the fragrance sector.
Saffron is often used to treat melancholy, anxiety,
Alzheimer's disease, menstrual cramps, premenstrual syndrome (PMS), and a
variety of other ailments, however many of these claims are unsupported by
scientific evidence.