Saffron is a spice derived from the flower of Crocus sativus. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise. It is believed that saffron originated in Iran. Kashmiri and Chinese accounts date its arrival anywhere between 2500 and 900 years ago. Saffron is an autumn-flowering perennial plant. Saffron contains some 28 volatile and aroma-yielding compounds. Saffron will not spoil, but will lose flavour within six months. It is dvised to keep saffron an airtight, cool, dark, place, Freezer storage can maintain flavour for up to two years.
Saffron is used in dishes ranging from the jewelled rice and khoresh of Iran, the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, in the preparation of the Golden Ham, Saffron is used alot in Indian sweet dishes, Sweet milk, Lassi and fruit shakes preprations. Saffron contains an impressive variety of plant compounds that act as antioxidants, Improve Mood and Treat Depressive Symptoms, Reduce PMS Symptoms and acts as an Aphrodisiac.