Saffron is a spice which is derived from the three stigmas of a saffron crocus flower.  It originated in ancient Greece.  It has been said that saffron is cultivated primarily in Spain and Iran; but can also be found in Turkey, India and China.  It is the most expensive spice by weight.

This spice is good for coloring and flavoring foods.  It is most commonly used in Indian, Arab, Iranian, Central Asian, European and dishes. Due to its spicy, pungent, bitter, and honey-like quality of taste, it is common in cheeses, liquors, meat dishes and soups. In India and Spain, it’s known to be a popular condiment for rice. French food connoisseurs also find saffron in bouillabaisse, which is a spicy fish stew from Marseilles.

Saffron is also very useful when it comes to some health issues you or a loved one may be facing.  It soothes ache’s and pain’s, treats respiratory infection (asthma, smallpox, common colds, etc.), and is used as an anti-carcinogenic agent.

By Adrienne Williams-Jackson