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Saffron

saffron

Saffron is a very costly spice, used to flavor and color food.

Saffron, the yellow-orange stigmas from a small purple saffron crocus (Crocus sativus), is the world’s most expensive spice. That’s because each flower provides only three (3) red stigmas. One (1) ounce of saffron = approximately 14,000 of these tiny saffron threads.

The tiny red threads of saffron must be handpicked from the center of the crocus flower. They leave behind the yellow stamens which have no taste. This spice comes either powdered or in threads (the whole stigmas).

Saffron is widely used in Ayurvedic medicine, India’s traditional system of health that relies on natural products, prevention and balance. It is used in remedies for everything from arthritis and asthma to infertility and impotence. Ancient Egyptians used saffron to treat kidney problems, and there are now research results that might suggest that one of the ingredients in saffron lowers (or assists in lowering) high cholesterol.

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