Saffron has been used as a medicine, dye, infusion and cooking herb for thousands of years. It is well known as a Spanish ingredient, but most of the world’s production actually comes from Iran and India.
Saffron is the stigmas of a certain crocus flower, picked by hand and graded for its intensity. The darkest red “threads” are the highest quality; orange or yellow threads mixed in diminishes the colour and flavour. It takes 14,000 threads to make 1 ounce.
It is said that saffron stimulates the erogenous zones, and that it has properties similar to some hormones. Beware, however, as excessive consumption can lead to uncontrollable laughter (it doesn’t say how much qualifies as “excessive” so consider yourself forewarned 🙂 )