A spice derived from the crocus sativus, more commonly known as the “saffron crocus”, originated in Persia. Saffron stigmata and styles (called threads) are hand plucked and dried.

The most expensive spice by weight (due to the labour-intensive nature of its collection and low yield), added to the value and luxury of saffron and was used in trade for centuries. Saffron is used predominantly as a seasoning and colouring agent in food and even used as a clothes dye.

In addition to its culinary uses, saffron has a plethora of health benefits as well:

– Powerful antioxidant
– Mood enhancer and has been documented for its use in treating depressive conditions
– Has aphrodisiac properties

Harvested in Persia