Saffron is the most adulterated spice in the world, because once it is turned into dust it can be mixed with other parts of plant or with different plants such as turmeric, syw, marigold, but also with minerals or synthetic dyes. For this reason it’s better buy stigmas.
We can call saffron the spice of health. It is full of vitamins A, B1, B2 and C, contains folic acid and minerals such as calcium, phosphorus, sodium, potassium, iron, magnesium, manganese, copper, zinc and selenium. It is also rich in natural antioxidants. It stimulates immune system and digestion. It protects respiratory tract, heart and arteries. It increases concentration and helps in case of depression.
From 150.000 to 230.000 flowers.
Yes, saffron belongs to crocus species. Its botanical name is Crocus Sativus. There are more then 80 spiecies of crocus, but only Crocus Sativus origins the precious spice.
Coloring saffron power is given by crucin, a carotenoid. Yellow color is due to dilution of spice on food.