saffron

Saffron  is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world’s most costly spice by weight.Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plantwhich is also known as “wild saffron”

In the 21st century, Iran produces some 90% of the world total for saffron.

Dried saffron is 65% carbohydrates, 6% fat, 11% protein (table) and 12% water. In one tablespoon (2 grams; a quantity much larger than is likely to be ingested in normal use) manganese is present as 29% of the Daily Value, while other micronutrients have negligible content

Saffron constituents, such as crocin, crocetin, and safranal, were under preliminary research for their potential to affect mental depression. Saffron has also been studied for its possible beneficial effect on cardiovascular risk factors such as lipid profile, blood glucose, weight, and in erectile dysfunction,however no strong supporting high-quality clinical evidence exists, as of 2020.