Red Saffron In Filaments
The saffron plant (Crocus sativus) is a perennial plant that grows from a bulb and flowers in the fall. The spice actually comes from the stigma of the saffron flower, which is separated and dried.
They are used extensively in the cosmetics, pharmacy, and textile-dye industries, as well as in cookery. The saffron flower is purple, but the spice is a bright red. Saffron needs a lot of effort to grow and harvest, which is why the price is so hefty.
With a spicy, pungent, and a rather bitter flavor, the threads are exceptionally fragrant and aromatic. They give the meal a strong taste and a lovely yellow-orange tint.
Saffron tea may aid with PMS symptoms, melancholy, anxiety, weight reduction, and satiety, according to recent studies.
This spice has been used in a variety of ways for millennia. It was used to cure gastrointestinal problems, accelerate wound healing, and ease upper respiratory issues in traditional medicine. Saffron can also be used as an abortifacient and to treat spasms, fever, colds, bronchitis, and sleeplessness.
It was employed as an expectorant, sedative, anti-asthma herb, adaptogen, emmenagogue, and indifferent opioid concoctions for pain management in folk and Ayurvedic medicine.
They go nicely with vegetables, meats, fish, poultry, and baked items, as well as rice.
◉ Should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their texture, properties, and flavor.
By KROKOS KOZANIS, the Cooperative of Saffron founded in 1971 with the exclusive right to collect, pack and distribute Kozani saffron, in order to avoid the fraudulent practices of traders in the past resulting in the deterioration and negative image of the product.