Saffron (Crocus sativus) is the most valuable spice in the world.
Saffron is obtained from the dried orange-red stamp threads of the purple flowers of crocus "Crocus Sativus". The harvest is still entirely done by hand – each plant must be individually harvested. To produce a single kilo of saffron, 150,000 to 250,000 flowers must be harvested, which explains the high price of the spice.
A worker can only harvest about 60 to 80 grams per day. Besides, saffron blooms only once a year in the fall, for about 2 weeks.
In ancient Greece and Rome, saffron was used as a medicine and dye.
In homeopathy, it is still used for menstrual disorders and various convulsive states. Saffron has a positive effect on digestive complaints, e.g. to counter stomach problems and bloating. It also has a positive effect on the sexual organs, reduces menstrual cramps or helps with impotence problems as an aphrodisiac. It is also useful against asthma or cough. It reduces symptoms of the central nervous system, has a calming effect and promotes better sleep. Recent research suggests that it can also be used as a remedy for cancer formation.
Saffron is part of the Iridaceae. Each flower has 3 feathers that are each approximately 2 - 3 cm long. 80% of the worldwide saffron harvest comes from high quality Iranian cultivation. Every year, about 190 tons of dried saffron can be obtained.
It is available in the following different types:
- Allred (Sargol)
- Red & White
- As powder in A-B-C intensity
Saffron is used both in the kitchen, as well as in drug production use.