Saffron: The Golden Spice

Saffron is made from the dried stigmas of the Crocus sativus flower. It takes around 75,000 flowers to produce just one pound of saffron, which makes it the most expensive spice in the world. It has a distinct earthy, slightly sweet flavor and a deep golden-orange color.

One teaspoon of saffron (≈2 g) provides about **6 kcal**, trace amounts of carbs and protein, and is rich in carotenoids like crocin and safranal, plus vitamin B2 and small amounts of vitamin C, manganese and iron.

- **Mood Booster:** Studies show saffron may help reduce symptoms of mild depression. - **Antioxidant-Rich:** Crocin and safranal protect against oxidative stress. - **Supports Vision:** Carotenoids may improve eye health. - **Anti-Inflammatory:** May reduce inflammation markers.

- Very expensive, which makes daily use impractical for some. - High doses (over 5 g/day) can be toxic — stick to culinary amounts.

- Soak threads in warm water or milk before adding to dishes to release color and aroma. - Essential in paella, risotto, biryani and Middle Eastern sweets. - Use sparingly: a little goes a long way.

Store saffron in an airtight container away from light to preserve its potency.