Saffron 345

Saffron – a great spice and more

The name Saffron is referred to the dried stigmas of the crocus sativus flower. Each flower bears three crimson stigmas. The blooming period of the Saffron flowers usually ends after two weeks. The harvest is purely manual labour. An experienced worker picks 60 to 80 grams per day. While being dried the stigmas lose about 60 percent of their original weight and the unique flavour starts to evolve. To get one kilo of the “red gold” about 150.000 flowers and 2000 m² of cultivable land are required.


Saffron Use

Saffron is one of the most manifold spices at all. Event the ancient high cultures enriched their dishes with the magic spice, being well-aware of its positive effects on body and soul.

Saffron is referred to the following attributes:

  • antibacterial
  • anticarcinogen
  • antiviral
  • aphrodisiacal
  • brain stimulating
  • improves cardiovascular system
  • liver strengthening
  • emotionally elevating
  • digestive
  • stimulates menstrual cycle