The purple flowers of saffron were a very expensive and luxurious spice even in ancient times. It concealed great wealth within itself. It originates from Western Asia and was spread throughout the Orient for many thousands of years. It has a typical sharp and bitter taste and, outside of the kitchen, it was used as a spice, an ingredient in perfumes, and for dyeing materials. We can read about its effects on papyri over five thousand years old.

Saffron arrived in Bohemia sometime in the 14th century, but its cultivation did not take hold. However, it did take hold in Spain, and alongside Iran, it is one of the largest growers of saffron today. The difficulty of harvesting and the price still make saffron an expensive spice that is harder to obtain today. It is used to colour and flavour soups, sauces, butter, cheeses, and confectionery.

It is a rich source of minerals, mainly calcium, potassium, magnesium, and iron. It has been used for eye problems, in the treatment of gout and asthma, and it supports liver function.

Saffron has a neutral nature and a sweet taste; it nourishes and moisturises.