Health Benefits of Saffron
Saffron has begun to be seen as having a positive effect on health too. Over the past few years a lot of research has been done into the use of Saffron with health in mind.
We found this site on the internet which references some interesting health benefits on the following health conditions:
6 Amazing Health Benefits Of Saffron
The entire article can be read here - https://www.curejoy.com/content/health-benefits-of-saffron/
Disclaimer: The content is purely informative and educational in nature and should not be construed as medical advice. Please use the content only in consultation with an appropriate certified medical or healthcare professional.
Saffron has begun to be seen as having a positive effect on health too. Over the past few years a lot of research has been done into the use of Saffron with health in mind.
We found this site on the internet which references some interesting health benefits on the following health conditions:
6 Amazing Health Benefits Of Saffron
- Soothes an upset stomach
- Lowers depression
- Improves premenstrual syndrome symptoms
- Lowers insulin resistance
- Protects the heart
- Preserves eyesight
The entire article can be read here - https://www.curejoy.com/content/health-benefits-of-saffron/
Disclaimer: The content is purely informative and educational in nature and should not be construed as medical advice. Please use the content only in consultation with an appropriate certified medical or healthcare professional.
About Saffron and it's uses
Saffron is regarded as the world’s most valuable spice. About 30 flowers are needed to produce 150 milligrams of saffron filaments, which, if high quality, is the quantity required to colour and flavour a dish for four to eight people.
The saffron is harvested by hand in Autumn over usually a six-week picking season, it is a highly labour-intensive undertaking.
The saffron spice is the stigma of the flowers (the red filaments or style, that form the female reproductive parts) of the Crocus Sativus. As of our 2019 harvest; we are continuing the practice of only processing the actual Saffron section of the stigmas from the Crocus sativus flowers. What this means is that we only process the red part of the stigma - which is pure Saffron. The yellow/orange that you may find on some Saffron sold is called "floral waste content" it is part of the 'style' of the flower and has no culinary value at all. We aim to constantly review our practices, so that we can ensure we only provide the best Saffron, as per our results from the laboratory testing of our Saffron in 2019; which was graded as Premium Grade 1 Quality Saffron, which is the highest grade of Saffron possible.
At harvest, the whole flower is picked from the plant by hand and later, the stigma is firstly separated from the flower by hand then dried in a food dehydrator.
Saffron is generally traded as whole filaments so the consumer can see they are purchasing pure saffron. Powdered saffron has the ability to be adulterated by other products, especially turmeric, which is of lower quality, and by the yellow stamen (male reproductive parts) of the same flower.
Saffron is a pungent red-coloured spice used for its flavour, aroma and colour. The trade of saffron has extended far and wide across the globe for thousands of years. As a spice, the colour, taste and aroma of saffron make it an essential ingredient for particular dishes of Mediterranean and Asian cuisine, and there are also traditional baked foods from England, Scandinavia and Balkan countries that call for its use. Saffron is currently receiving renewed interest, worldwide, for its medicinal properties.
Saffron has been used as a flavour, aroma and dye, in many cultures for thousands of years. Saffron is a feature of European, North African and Asian cuisines, with each culture having dishes with saffron as a signature ingredient, e.g. bouillabaisse from France, paella from Spain, tajines from Morocco, and biryanis from south Asia. Saffron is also a key ingredient in breads and cakes in many countries. Due to its aroma (a mix of honey and hay) and its luminous yellow-orange colour, saffron is also used in cheeses, confectionery and liquor.
Saffron has long been used as a traditional medicine. It is appreciated for its relaxant quality as a tea and its ability to settle an upset stomach, and throughout history has been used for many varied purposes, from treating respiratory, blood and eye disorders, to being used as an anti-depressant'. (1)
Source (1) ‘AgriFutures Australia.’
Like to read more? - please follow this link https://www.agrifutures.com.au/farm-diversity/saffron/
Saffron is regarded as the world’s most valuable spice. About 30 flowers are needed to produce 150 milligrams of saffron filaments, which, if high quality, is the quantity required to colour and flavour a dish for four to eight people.
The saffron is harvested by hand in Autumn over usually a six-week picking season, it is a highly labour-intensive undertaking.
The saffron spice is the stigma of the flowers (the red filaments or style, that form the female reproductive parts) of the Crocus Sativus. As of our 2019 harvest; we are continuing the practice of only processing the actual Saffron section of the stigmas from the Crocus sativus flowers. What this means is that we only process the red part of the stigma - which is pure Saffron. The yellow/orange that you may find on some Saffron sold is called "floral waste content" it is part of the 'style' of the flower and has no culinary value at all. We aim to constantly review our practices, so that we can ensure we only provide the best Saffron, as per our results from the laboratory testing of our Saffron in 2019; which was graded as Premium Grade 1 Quality Saffron, which is the highest grade of Saffron possible.
At harvest, the whole flower is picked from the plant by hand and later, the stigma is firstly separated from the flower by hand then dried in a food dehydrator.
Saffron is generally traded as whole filaments so the consumer can see they are purchasing pure saffron. Powdered saffron has the ability to be adulterated by other products, especially turmeric, which is of lower quality, and by the yellow stamen (male reproductive parts) of the same flower.
Saffron is a pungent red-coloured spice used for its flavour, aroma and colour. The trade of saffron has extended far and wide across the globe for thousands of years. As a spice, the colour, taste and aroma of saffron make it an essential ingredient for particular dishes of Mediterranean and Asian cuisine, and there are also traditional baked foods from England, Scandinavia and Balkan countries that call for its use. Saffron is currently receiving renewed interest, worldwide, for its medicinal properties.
Saffron has been used as a flavour, aroma and dye, in many cultures for thousands of years. Saffron is a feature of European, North African and Asian cuisines, with each culture having dishes with saffron as a signature ingredient, e.g. bouillabaisse from France, paella from Spain, tajines from Morocco, and biryanis from south Asia. Saffron is also a key ingredient in breads and cakes in many countries. Due to its aroma (a mix of honey and hay) and its luminous yellow-orange colour, saffron is also used in cheeses, confectionery and liquor.
Saffron has long been used as a traditional medicine. It is appreciated for its relaxant quality as a tea and its ability to settle an upset stomach, and throughout history has been used for many varied purposes, from treating respiratory, blood and eye disorders, to being used as an anti-depressant'. (1)
Source (1) ‘AgriFutures Australia.’
Like to read more? - please follow this link https://www.agrifutures.com.au/farm-diversity/saffron/
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