Saffron (Flower, Stigma portion of the pistil) Egypt & Spain (Crocus
Sativus Iridaceae)
The most desired and highly valued of all the spices, literally over the
centuries, worth its weight in gold. There are only 6 mg of spice per flower.
Its production is tedious, requiring 75,000 flowers be hand picked and processed
to produce only one pound of spice.
The legendary herbalist John Gerard is quoted as saying: "For those at
death's door and almost past breathing, saffron bringeth breath again."
Favored for the heart, hysteric PMS, digestion, cleansing the lungs, as a sexual
stimulant and to calm pain. Used to rejuvenate the skin. Current studies focus
upon saffron's bioactive phytonutrient, crocetin and its ability to lower blood
pressure and cholesterol. Crocetin also increases oxygen in the blood. Used
generously in Spanish European cooking. The most expensive spice by far - The
stigma portion of the blossom must be separated from 165 hand picked blossoms to
produce a single gram of the spice. A superior source of enzymatic pigments used
as dyes.
Saffron has been a favorite of ancient Egyptian royalty, European nobility,
and Ayuruedic and Chinese physicians. Saffron is now a favorite of chefs and is
used liberally in European Spanish cuisine.
The blood oxygenating factor crocetin in saffron has given it a reputation as
"elegantly exhilarating" and as an aphrodisiac. Herbalist John Gerard
noted "For those at death's doure and almost past breathing, saffron
bringeth breath again."
Herbalists over the past 200 years have noted its value for bringing laughter
and reducing menstrual depression, a supporter of the kidneys and liver,
strengthening the heart and digestion and for cholera and for clearing the
lungs.
Modern research lead by an article in the British medical journal Lancet,
credits saffron's crocetin as a cholesterol reducer and as a protector against
human heart disease in certain Spanish populations who consume dietary saffron
regularly. Not surprisingly, Chinese research indicates it is valuable for
reducing blood pressure. Saffron is regarded as entirely safe at dietary levels.
(Consumption of larger medicinal amounts should be avoided during pregnancy.
Serious circulatory conditions should only be treated under the supervision of a
health professional.)
Crocetin, yellow-orange enzymatic pigments
