Saffron is the most expensive spice in the world. It's derived from the dried stigmas of the saffron crocus and has a deep auburn colour and sweet flavour. The stigmas can only be picked by hand and it takes 250,000 stigmas to make just half a kilo of saffron, hence its high price. Fortunately, a little saffron goes a long way.
The active components in the saffron make our body lose its depressing characteristics making it a dietary necessity sometimes.
Potassium also helps maintains the blood pressure and keeps heart diseases at bay.
Proven results show that saffron oil controls the appetite and is working all over the world to help people control obesity and get back into shape.
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Saffron gives a distinctive aroma and flavour and a yellow colour to Spanish paella and Italian risotto and is also a classic ingredient in the French fish soup, Bouillabaisse. Crush the stigmas and soak in water before use.