Saffron (Crocus sativus) is a sterile autumn-flowering corm of the iris family, Iridaceae, of Mediterranean or Near Eastern origin and cultivated for millennia, today mainly in Iran, Kashmir, Spain and Greece. Grass-like leaves emerge with or after the lilac-purple, cup-shaped flowers in autumn, and each flower holds three long, drooping, deep red stigmas that are picked by hand. About 150,000 flowers yield one kilogram of dried threads, making saffron the most costly spice by weight. The stigmas carry a honey-and-hay scent and stain food yellow. We extract the dried stigmas.
Tincture or alcohol-free drops?
Both start from the same dried plant material and cold maceration. The tincture uses organic alcohol
as the solvent, keeps for years and is the classic herbal form. The alcohol-free drops (glycerite) use
vegetable glycerin and purified water, taste mildly sweet and suit anyone avoiding alcohol. The amount of
dried herb per serving is printed on each label.
* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose,
treat, cure, or prevent any disease. Please consult your healthcare provider before using any herbal supplement.