Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus, a genus in the family Iridaceae. Mystery shrouds the origin of the English word, “saffron” but ancient texts suggest it to be derived from 12th-century Old French term safran, which comes from the
Saffron | known to have anti-oxidant, disease preventing and health promoting properties. Three clinical trials at the University of Tehran suggest that eating a daily pinch (less than 1/10 of a teaspoon) of this golden-yellow spice eases depression for 75 percent of women, making it more powerful than many prescription antidepressants. Credit saffron’s crocin, an antioxidant that prods the brain to produce more mood-boosting serotonin.