Saffron is the most valuable plant which grows in Iran with charming color, aroma and taste. Saffron is one of the few things that truly are worth its weight in gold. Its botanical name is crocus sativus and been introduced as the most expensive spice in the world.
Saffron has an aroma and flavor which cannot be ignored, also it has a chemical make-up which, when understood, adds not only pungent and aromatic flavor to foods, but also a beautiful golden color.
Extracts from the plant can also help with digestive problems and nervous disorders.
Saffron seeds are planted in May or August, then irrigated with care, before the bright pink or violet flowers bloom for about three weeks from mid-october. The stigmas are separated and left to dry in sheds, or hung from the roof in special containers, and then crushed into powder. It takes a staggering 2000 to 3000 flowers to make about 15g of saffron powder.
Saffron is used for asthma, cough, whooping cough (pertussis), and to loosen phlegm (as an expectorant). It is also used for sleep problems (insomnia), cancer, “hardening of the arteries” (atherosclerosis), intestinal gas (flatulence), depression, Alzheimer’s disease, fright, shock, spitting up blood (hemoptysis), pain, heartburn, and dry skin.
In foods, saffron is used as a spice, yellow food coloring, and as a flavoring agent