Yes, saffron is considered both a spice and a herb, often called a “herbal spice,” because it comes from the flower’s stigmas (spice part) but is used extensively in traditional medicine like other herbs, offering color, flavor, and health benefits. While technically a spice from the Crocus sativus flower, its powerful medicinal uses, aroma, and use in herbal remedies blur the lines, making “herb” a common descriptor.
Why it’s called a spice:
It’s the dried stigma (thread-like part) of the saffron crocus flower.
It’s used to add strong flavor and color to foods, like other spices.
Why it’s called an herb:
It has a long history in traditional medicine for conditions like depression, memory, and heart health, similar to other medicinal plants.
It contains numerous bioactive compounds, like safranal, crocin, and picrocrocin, giving it unique properties.
In essence, saffron functions as a potent, world-renowned spice that is also valued for its herbal properties.
Before using in cooking, soak the saffron strands in a teaspoon of warm water or milk.
Crush tenderly to release the flavor from the strands.
Use very little, 5 strands are enough for 1 cup of rice.
Too much saffron makes the food (pulao) very pungent.
How to grow Saffron:
Saffron is harvested from a flower.
Make sure you plant only the species: Saffron Crocus Sativus
Saffron Crocus sativus
.
The reddish-golden stamens of the flower is your saffron strands.
Dry them carefully so they won’t blow away in the wind.
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Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots from Ahmedabad, Navsari, Mumbai, Surat, India. Rita has created recipes that work in USA, UK, Australia and globally!
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AboutParsiCuisine.com
Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots from Ahmedabad, Navsari, Mumbai, Surat, India. Rita has created recipes that work in USA, UK, Australia and globally!
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[…] nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Using Safforn, Cinnamon, Nutmeg, Cloves, Cardamom, and Rosewater flavor the food and remind us of the sweetness […]
[…] -7 strands of Saffron (see video for use of […]
Thank u so much for sharing n knowledge Mam !
thanks
[…] Pinch of teaspoon orange food color or saffron crushed […]
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