Saffron, celebrated for centuries for its gently unique flavour and vibrant colour, makes a uniquely warm aromatic, mellow and healthy infusion. Reputed to be more valuable, by weight, than gold it needs just a few strands in a cup of boiling water to impart its magical flavour – and colour. Only tips, Negin Sargol, to the stigmas of the Crocus sativus are collected to give the most pungent aroma, flavour and colour.
Records of its use for culinary and medicinal purposes go back to antiquity. Alexander the Great was reputed to have used it to help heal battle wounds. Its quality is such that it is used by several Michelin starred chefs. Saffron has been traditionally used as a herbal medicine for a long list of remedies including as a relaxant, anti-asthmatic, anti-depressive, to combat alzheimers, to aid fertility, being rich in folic acid, and even as an aphrodisiac. More details can be found on Nutrition and You.
Saffron may be infused as a self-drinker or added to black tea. Store in a cool, dry place away from sunlight. High consumption should be avoided by pregnant women as saffron is a uterine stimulant. Packed in one gram jars.