Saffron aioli

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Believed native to the Mediterranean area, Asia Minor, and Iran, the saffron crocus has long been cultivated in Iran and Kashmir and is supposed to have been introduced into Cathay by the Mongol invasion. A golden-coloured, water-soluble fabric dye was distilled from saffron stigmas in India in ancient times. The dye has been used for royal garments in several cultures. Saffron is named among the sweet-smelling herbs in Song of Solomon 4:14. The streets of Rome were sprinkled with saffron when Nero made his entry into the city.

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The reason for its high price is its labor-intensive harvesting method, which makes its production costly. Saffron is harvested by hand from the Crocus sativus flower, commonly known as the saffron crocus. While saffron’s origin is still debated, it most likely originated in Iran. There, it was revered for its medicinal properties.

Here are 11 impressive health benefits of saffron. Saffron contains an impressive variety of plant compounds. These act as antioxidants — molecules that protect your cells against free radicals and oxidative stress. Crocin and crocetin are carotenoid pigments responsible for saffron’s red color. Safranal gives saffron its distinct taste and aroma. Lastly, kaempferol is found in saffron flower petals.

Antioxidants help protect your cells against oxidative stress. Saffron is nicknamed the sunshine spice. This is not just due to its distinct color but also because it may help brighten your mood. Other studies found that taking 30 mg of saffron daily was just as effective as Fluoxetine, Imipramine, and Citalopram — conventional treatments for depression. While these findings are promising, longer human studies with more participants are needed before experts can recommend saffron as a treatment for depression. Saffron is high in antioxidants, which help neutralize harmful free radicals. While these findings from test-tube studies are promising, the anticancer effects of saffron are poorly studied in humans, and more research is needed.