Saffron 000

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  • Antioxidant

  • Antidepressants

  • Nerve strengthening

  • Anti-cancer properties

  • Inflammation inhibiting

  • Reducing body fat

  • Cholesterol lowering

  • Improving male sexuality


The saffron scientific name Crocus sativus, is a crocus species that blooms purple in autumn. From the scars of its flowers (the "pencils") the spice, also called saffron, is obtained. Each flower contains a stylus branching into three scars. Only these sweet-aromatic fragrant pens are use dried as a spice.


To obtain a kilogram of them, you need about 150,000 to 200,000 flowers from a cultivation area of about 10,000 square meters; the harvest is purely manual work, a picker manages 60 to 80 grams a day. In addition, saffron blooms only once a year in autumn (and only for a few weeks). That is why saffron is one of the most expensive spices and also referred to as "red gold".

Medical significance

Saffron (Crocus) has played an important role in Oriental medicine for thousands of years. Even today, the plant is appreciated for its medicinal effect and in particular about the saffron extract is internationally researched. Studies have shown a nerve-boosting effect of saffron extract. They also showed that saffron has a mood-enhancing effect in mild to moderate forms of depression, for example in the context of PMS, (post) menopause and baby blues. A pilot study concluded that saffron extract might be just as suitable for mild and moderate depression as fluoxetine.

The best quality

The best quality comes from the territory of the former Persia, today's Iran. A deep red Color, long threads and high levels of Crocin characterize this saffron. Furthermore, the fragrance "Safranal" and the bitter substance "Picrocrocin" are also far above the average values. About 200 tons of saffron are produced per year. Judging by production volumes, Iran ranks first with about 170 to 180 tons per year. This accounts for up to 91% of the market share.

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