Why is saffron so special?

Saffron is a spice derived from the flower of the saffron crocus, a small purple flower. Saffron is very expensive because it requires a lot of labor and time to harvest. The United Nations’ Food and Agriculture Organization named saffron its “Food of the Year” for 2018. Saffron has been used medicinally for thousands of years — not just for its taste, but also for its healing qualities. In ancient times, saffron was also used as an aphrodisiac and as part of rituals.”

Saffron is a spice derived from the flower of the saffron crocus, a small purple flower.

Saffron is a spice derived from the flower of the saffron crocus, a small purple flower. When it’s dried, its stigmas are collected and then sorted according to grade and quality. Saffron has been used for thousands of years as both food coloring and medicine in many cultures throughout history; however, only recently have scientists discovered why this spice may be so good for you!

Saffron is very expensive because it requires a lot of labor and time to harvest.

Saffron is a spice derived from the flower of a saffron crocus. The saffron crocus grows in the wild in Greece and Spain, but most commercially grown saffron today comes from Iran. Saffron is hand-plucked from the flower of this plant; it takes 70,000 flowers to make 1 pound of saffron!

Because it requires such laborious harvesting methods and expensive ingredients (the stigmas must be dried quickly so they don’t rot), it’s no surprise that saffron is considered one of the most expensive spices in the world–and has been for centuries.

The United Nations’ Food and Agriculture Organization named saffron its “Food of the Year” for 2018.

Saffron, a spice derived from the flower of the saffron crocus, is known for its distinct aroma and pungent flavor. The spice is so prized that it has been referred to as “red gold” and even “liquid gold.” Saffron has been used in food and medicine since ancient times; today it’s still considered an important ingredient in many Middle Eastern dishes and other cuisines around the world.

The United Nations’ Food and Agriculture Organization named saffron its “Food of the Year” for 2018–and with good reason: Saffron requires a lot of labor, time and resources to harvest properly!

Saffron has been used medicinally for thousands of years — not just for its taste, but also for its healing qualities.

Saffron has been used medicinally for thousands of years — not just for its taste, but also for its healing qualities. In fact, it was used as a sedative in ancient times and as an antiseptic to treat wounds. Saffron has also been shown to help with depression and anxiety symptoms.

In ancient times, saffron was also used as an aphrodisiac and as part of rituals.

In ancient times, saffron was also used as an aphrodisiac and as part of rituals. The Greeks and Romans believed that it could cure infertility, impotence and even cause sterility in women. In addition to its medicinal properties, saffron has been used in religious ceremonies for centuries; the spice was often found on altars during Roman festivals celebrating fertility goddesses such as Flora or Ceres.

Learn more about why saffron is so special here

Saffron is the world’s most expensive spice, as well as one of the oldest. It comes from the dried stigmas of a particular type of crocus flower that grows in Spain, India and Morocco. Saffron’s distinctive aroma and flavor make it perfect for adding color and taste to both sweet and savory dishes alike. But saffron’s uses go beyond dinner: The spice has been used medicinally for thousands of years (and was even mentioned in Homer’s Odyssey).

Saffron is an amazing spice, and we hope you now have a better understanding of why it’s so special. If you want to learn more about saffron or try some recipes with this unique ingredient, check out our blog!