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Saffron
is the most precious and expensive spice in the world. The Saffron filaments,
or threads, are the dried stigmas of the saffron flower, "Crocus Sativus
Linneaus". More than 75,000 of these flowers are needed to produce just
one pound of Saffron filaments.

It contains crocin, the source of its strong coloring property, bitter-crocin,
which offers the distinctive aroma and taste and essential oils, which are
responsible for its therapeutic properties.

Saffron is well known since the beginning of its production for its healing
attributes and its use in gastronomy. The largest saffron importers are
Germany, Italy, U.S.A., Switzerland, U.K., and France.

As a therapeutical plant, saffron it is considered an excellent stomach ailment
and an antispasmodic, helps digestion and increases appetite. It is also
relieves renal colic, reduces stomachaches and relieves tension. It is also a
fact that even since antiquity, crocus was attributed to have aphrodisiac
properties.

As a
spice it is used for coloring and flavor improving while giving a distinct
aroma and a beautiful golden color. There is a great list of foods where
saffron is added including cheese products such as cottage cheese and parmesan,
soups, chicken and meat, various spirits, pasta and rice

Unlike other spices, a good pinch will suffice to add flavor and color most
dishes. Cook with red Greek saffron and indulge in its excellent flavor.