Saffron

Saffron, the world’s most expensive spice, is derived from the dried stigma of the flower of the saffron crocus. The use of saffron comes down to us from antiquity; the spice was used by ancient Greeks, Indians, and Egyptian in both cooking and medicine. Traditional uses of saffron extend far beyond the kitchen. Saffron has been used to reduce fever, to regulate the menstrual cycle, to combat epilepsy and convulsions and to treat digestive disorders. The bitter glucoside picrocrocin is responsible for saffron’s flavour. Saffron extracts have a new modern appeal when used in weight loss supplements. Saffron is reported to decrease hunger cravings, especially for carbohydrates. Unlike many of the herbs and extracts touted for weight loss, saffron is exceptionally safe and healthy to use, so you may want to try it. 1 Saffron yields a deep, rich yellow that has given its mark to the robes of Tibetan monks, and just a single thread can flavor a whole meal, Saffron contains more than 150 volatile and aroma-yielding compounds.  See more at :http://www.anniesremedy.com/herb_detail400.php