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Saffron

Saffron

Origin: Derived from the stigma of Crocus sativus or saffron crocus. 

Overview: Saffron is the thread-like stigma and styles of saffron crocus (Crocus sativus). It is used mainly as a seasoning and colouring agent in food. Saffron has long been the world’s most costly spice by weight.

Dried saffron is 65% carbohydrates, 6% fat, 11% protein (table) and 12% water. In a serving of one tablespoon (2 grams), manganese is present as 28% of the Daily Value, while other micronutrients have negligible content.

Its taste and hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin,

Common Dosage: 1.5 grams per day

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