Origin:

Saffron is native to Southwest Asia and is cultivated in regions like Greece, Iran, and parts of India. 

Plant Part:

The spice is made from the crimson stigmas (the female part of the flower) of the Crocus sativus plant. 

Appearance:

Saffron appears as delicate, thread-like, reddish-orange strands. 

Flavour and Aroma:

It has a strong, exotic aroma and a slightly bitter taste, often described as hay-like. 

Antioxidant Power:

Saffron is rich in antioxidants, including carotenoids like crocin and crocetins, which may help protect against cell damage from free radicals. 

Mood and Anxiety:

Some studies suggest saffron may help reduce symptoms of depression and anxiety. 

Heart Health:

Saffron's anti-inflammatory and antioxidant properties may contribute to heart health, potentially lowering cholesterol and blood pressure. 

Sleep Improvement:

Saffron may help improve sleep quality by promoting relaxation and reducing anxiety. 

Eye Health:

Saffron may help protect eye health, particularly the macula, and may improve vision.