The saffron plant is so famous in Iran due to its color and smell and especially its many benefits. It is also one of the main spices of Iranian foods.
Saffron is a plant that grows in southwest Asia, southern Spain, and southern Europe. The plant has corm and also has six purple petals and three strands of red stigma. The section of the saffron plant used is the red stigma of the flower. This plant can only reproduce from its corm.
Saffron planting should be done in August and October, and with a moderate climate. Saffron is a valuable nutrient that obtained a small amount of saffron plant. In fact, out of every 100,000 to 200,000 saffron plants, about five kg of saffron flowers are obtained. After drying, only one kilo of saffron remains from every five kg of flowers.
Saffron is a seasoning and food coloring for Iranian foods. Iranians use saffron in their juices, pastries, and foods. You can buy this fragrant and color spice anywhere in Iran. But you can find the best saffron in South Khorasan. It is worth noting, of course, it is so expensive.
The Iranians brew the saffron and then pour it into the food. To brew the saffron, you must first crush it. Then pour the saffron powder into the bowl and pour boiling water over it. In the end, put the glass on the lid to brew the saffron. It usually takes about 10 minutes to 15 minutes for saffron to brew.
According to research by the Italian University Center saffron is effective in regulating the function of visual cells. Saffron prevents the development of eye diseases. Saffron consumption is also practical in preventing depression. It is interesting to know that saffron makes you happy. Saffron is effective in preventing Alzheimer's and Parkinson's. However, you should know that saffron is very harmful to the body if consumed too much.
“I said, ‘What about my eyes?’ God said,‘Keep them on the road.’”
Hafiz