Description
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, Indian, European, and Arab cuisines. Saffron (pronounced /ˈsæfrən/, /ˈsæfrɒn/) is a spice made from the stigma of the flower of the saffron plant. The spice is used in cooking as a seasoning and as a food colouring. It is native to Southwest Asia. It is the world's most expensive spice, and has been for a long time.
Beneath dramatic snow-capped mountains in Indian-administered Kashmir lies the town of Pampore. As well as a spectacular location, Pampore is India's centre for saffron - a spice so valuable that it is sometimes called red gold.
- A powerful antioxidant
- Improve mood and treat depressive symptoms
- Have cancer-fighting properties
- Reduce PMS symptoms
- Act as an aphrodisiac.
- Reduce appetite and aid weight loss
- Reduce heart disease risk factors
- Lower blood sugar levels
- Improve eyesight in adults with age-related macular degeneration (AMD)
- Improve memory in adults with Alzheimer’s disease
- Easy to add to your diet
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