Anyone ever had a recipe that required Saffron?  If so, then you know how EXPENSIVE it is; $50 for a quarter of an ounce; which makes it the most expensive spice in the world. This is because Saffron is still harvested from the Crocus flower by hand.   WOW!!!


The spice’s botanical name is crocus sativus.  It’s native to Asia Minor where it has been cultivated for thousands of years.

Cleopatra was said to bathe in saffron-infused mare’s milk before seeing a suitor.  It was also mixed with red ochre, tallow, and beeswax to make lipstick.

Saffron has been used historically to treat everything from heartache to hemorrhoids by traditional healers.  Modern studies have shown the high levels of antioxidants found in saffron may help ward off inflammation in the body and that it may be helpful in treating sexual dysfunction and depression.

I don’t know about you, but if I had to pay $200 an ounce for it, I think that would MAKE me depressed.

If you come across a recipe that calls for Saffron and you don’t want to spend the money because you don’t think you will ever use it again; you can always substitute Tumeric, but won’t get the same flavor.

Good Luck! 🙂


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