Good saffron has a strong aroma and a slightly bitter, even sharp taste. In terms of smell and taste, it is a bit like honey. In order for the saffron to express all their charm, they should be soaked in warm milk, or roasted for a few seconds in a dry pan, and then crushed into powdered food. And yet Saffron is mainly used to color food, not to get a specific taste. In the Mediterranean, saffron is added in small portions to meat and fish dishes, for example, the traditional bouillabaisse soup is unthinkable without it. French cuisine is characterized by the coloring of pears and apples in saffron, white wine and sugar marinade. The Spanish add saffron to the paella, the Italians add it to risotto, the Arabs add couscous, saffron is also a typical spice in Indian dishes, while Cornwall pie with saffron is popular in England.
 A small pinch of saffron will give a pleasant, delicate aroma and rich yellow color to spicy light sauces, broths, rice and cereal dishes, as well as lamb, chicken and fish dishes. It is also widely used in confectionery, in the classic version saffron is added to yeast dough and various biscuit dough to obtain a pleasant yellow color. The well-known pretzel will get a pleasant golden color if you add a pinch of saffron to the dough.
 To list all the positive properties of saffron, there would not be enough time or space, but it should be mentioned that saffron is one of the oldest herbs used in medicine. Saffron improves metabolism, restores blood and circulatory system, stimulates the reproductive system. Regulates spleen and liver function. Effective as an anti-gas and antispasmodic agent. Healed in cases of cough, bronchitis, insomnia, hysteria and depression, its leaves are used in case of constipation. Without being a tonic in itself, saffron significantly improves the tonic effect of other plants, promotes the growth of the whole body. It can be added to milk or other tonics to enhance their effects. It is used as a substance to improve the deeper layers of tissue in the body by providing substances. In the pharmaceutical industry it is used in tinctures, extracts and eye drops
 Usable part: flower (stamens).
 Tissues: affects all tissues and elements, but especially the blood.
 Systems: blood circulation, digestion, nervous, female reproductive system.
 Effect: improves metabolism, menstrual quality, aphrodetic, rejuvenating, stimulating, anti-gas, antispasmodic.
 Saffron - a powerful but expensive remedy, it restores the blood and circulatory system, including the female reproductive sphere, and generally improves metabolism. One of the best herbs for lowering pita, regulates spleen and liver function. Saffron is the best aphrodetic and stimulant, especially for women.
 Without being a tonic in itself, saffron significantly improves the tonic effect of other plants, promotes the growth of both genital tissues and the whole body. It can be added to milk or other tonics to enhance their effects.
 Saffron is used as a spice to enhance the deeper layers of tissue in the body by providing substances. The nature of this substance is satvic, gives a person the energy of love, trust and compassion.
 Made in Spain
 Volume 0.5g