On New Years Day 2019, some may need to utilise the health benefits of Saffron!! Positively primeval, saffron is an exotic spice known to ancient writers such as Hippocrates. It comes from the purple crocus flower, related to the lily, containing three delicate fronds, or threads. It's indigenous to warm, humid climates, such as India, the Middle East, and Spain with uses ranging from textile-dying to its spicy goodness. But the nutritional aspects it imparts are as dramatic as its vibrant hue. Luckily we can grow this exotic spice in Australia too - just needs to be the correct weather conditions.
Manganese is by far the most prominent ingredient, as well as vitamin C, magnesium, iron, potassium, and vitamin B6. These relate to the body for blood sugar regulation, calcium absorption and carbohydrate metabolism, as well as the healthy formation of tissues, bones and sex hormones. Vitamin C fights infection, iron purifies the blood and potassium helps balance fluids in the cells.
If you're not yet familiar with saffron's earthy, pungent flavour, try 50 mg in jasmine rice. You may find saffron to be your new culinary favourite.
Jen & Lee own and operate Eladnelle Farm. They produce and sell high-quality Tasmanian Saffron.