June 02, 2021
There is evidence of saffron as far back as 2300 BC. Egyptians, Greeks, Romans and the Arab world have all reported the use of this spice in connection with high society and refinement, from cooking to its use as a fabric dye or perfume in salons and spas.
It was the Arabs who introduced the crop to Europe. Saffron is a small orange strand with a bitter taste that forms in the pistil of a violet flower. It is very aromatic and gives off a bright yellow colour when mixed with meal. It is harvested in autumn and due to its laborious cultivation, harvesting and handling, it is quite expensive on the market. Saffron is an antioxidant, a great digestive and has antidepressant properties.
However, care must be taken not to overdo it, as in very high doses it turns sweat yellow and can cause symptoms of drunkenness, dizziness or headaches.
According to Ayurveda or traditional Indian medicine (the Sanskrit root ayur means "life" or "longevity" and veda means …