Botanical Name: Crocus sativos

Common Name:

English: Dyer’s saffron. Flores carthami. Bastard Saffron
Ayurvedic: Kusumbha, Vahinshikhaa, Vastraranjaka, Kusum
Unani: Qurtum
Also, known as: Baharman, Barre, Benibana, Biri, Centurakam, Chôm pu, Dok kham, Esfer, fake saffron, false saffron, hong hoa, hong hua, hong-hua, honghua, huang hua, hung hua, hung-hua, Hungarian saffron, ik-kot, Indian safflower, kafi shah, kajirah, karizeh, kazirah, kanar, kasube, kasubha, kasumba, kembang pulu, kham, kham foi, kham yong, khoinbo, kouranka, kusum, kusuma, kusumba, kusumphul, lago, qurtum, rum, saff-fl ower, saffl ower, safl or, safran bâtard, sáfrányos szeklice, saffron, saffron thistle, Safl or, senturakam, shawrina, sufi r, usfur, wild saffron, za’afran, Safran, Azafran, Zafferano, Kesar, Zafran, Fan-hung-kua, Fan-hung-kua, Konger, carthame, Färberdistel, Cartamo, Chendurakam, Akharij, Jhartam, Kusum phool, Kusumbo, Kusumb, Kusubbi, Kasube, Kuyimpu, Chentukam, Kardi, Karda, Kusum, Kusum, Senturkam, Kusumulu, Kusum, Dawg Kum Foy, Autumn Crocus, Azafrán, Azafron, Croci Stigma, Crocus Cultivé, Crocus sativus, Indian Saffron, Kashmira, Kesar, Kumkuma, Saffron Crocus, Safran, Safran Cultivé, Safran Espagnol, Safran des Indes, Safran Véritable, Spanish Saffron, True Saffron, Zafran

Origin: Spain

Harvested: Cultivated

Parts Used: Flower stamens

General Information:

Saffron is a plant. The dried stigmas (thread-like parts of the flower) are used to make saffron spice. It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world's most expensive spices. The stigmas, and sometimes the petals, are also used to make medicine.

Saffron is the most expensive spice in the world (the red gold). About 235 thousand flowers are need to gather one kg of saffron. Saffron (crocus sativos) contents bio-active compound with potencial benefits for health like: stimulate digestion, powerful antioxidant, neuroprotective, vision health, urinary problems, menstrual disorders regulation, antidepressant, anticancer, aphrodisiac, calm teething pains in childhood, mitigate the effects of insomnia. Some of the most important components: crocin (red colour), picrocin (bitterness), safranal (aroma), carotenoids, beta-carotene, zeaxanthin, delfinidia, Thiamin (Vitamin B1), Ribofablin (Vitamin B2), magnesium, copper, gentiobiose (disaccharide), lauric acid, palmitic acid, oleic acid, stearic acid.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanical. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

You can sweeten your herbal tea with a bit of honey, natural fruit juice, Stevia leaves powder and or licorice root powder.
You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Saffron Spanish - 1g - 100% Pure