Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. It is known for its distinct flavor, aroma, and vibrant color.

Saffron is primarily used in cooking to flavor and color dishes. It is also used in traditional medicine, cosmetics and as a natural dye.

Saffron can be used in various ways:
Infusion: Soak a few strands in warm water, milk, or broth for 10-15 minutes before adding to dishes.
Direct Use: Crush the strands into a fine powder and add directly to recipes.
As a Garnish: Use whole strands to decorate and add a touch of flavor to dishes.

Saffron is known for its antioxidant properties and potential health benefits, which include improving mood, aiding digestion, and possessing anti-inflammatory properties. However, it should be used in moderation.

Saffron is expensive due to the labor-intensive process of harvesting the delicate stigmas from the crocus flowers. It takes about 75,000 flowers to produce one pound of saffron.

Yes, saffron has been used in traditional medicine for centuries to treat various ailments, including depression, menstrual discomfort, and as a general health tonic.

Saffron is a key ingredient in dishes like ice cream, shakes, kulfi, sweets, risotto, biryani, bouillabaisse, and various desserts to give a rich and royal touch.

A small amount of saffron goes a long way. Typically, 7-8 saffron threads are sufficient for most recipes serving 2-3 people.

Store saffron in an airtight container in a cool, dark place. Proper storage can help maintain its potency and flavor for up to two years.

Saffron is generally considered safe in small amounts during pregnancy. However, it’s best to consult a healthcare provider before use.

To ensure you’re buying genuine saffron:

Check the color: Pure saffron does not color the water instantly, instead a shade of reddish golden appears around the stigma pieces and it spreads to the whole water slowly. The final color should be a dark golden yellow.
Smell: It has a distinct smell, bittersweet in actual.
Price: If the price seems too good to be true, it probably is.
Source: Buy from reputable suppliers or brands with good reviews.
Taste: Raw saffron tastes slight bitter in taste

The most common form of cheating on saffron is to replace it with safflower or colored corn silk, all are alike in shape and color but different in odor and chemical composition.