Saffron is the golden-coloured and pungent stigmas of the autumn crocus. It is dried and used to flavour foods and dye to colour foods and other products. It has a solid and exotic aroma and a bitter taste. Saffron is an expensive spice with a historical culinary significance. The perennial plant belongs to the Iridaceae family. However, the name saffron comes from the Arabic word Zaffran.
Saffron’s exorbitant cost is due to the laborious task of harvesting. First, farmers separate the delicate strands from each flower manually. Then, they heat and cure the threads to enhance their flavour. The extra labour amounts to the cost and benefits of saffron. Hence, it is also known as the king of spices.
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