SAFFRON MOROCCAN ORGANIC

- 1G -

Product ID: SAFFRON ORGANIC MOROCCAN - 1 gram

Saffron is one of the highly prized spices known since antiquity for its color, flavor and medicinal properties. It is the dried "stigma" or threads of the flower of the Crocus sativus plant. It is a bulbous perennial plant that belongs to the family of Iridaceae, in the genus, Crocus, and known botanically as Crocus sativus. This exotic spice is a native of Southern Europe and today cultivated worldwide in many countries.



€11.50

SAFFRON ORGANIC MOROCCAN


See the table below for in depth analysis of nutrients:
Saffron (Crocus sativus),
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)

  • Principle Nutrient Value Percentage of RDA
  • Energy 310 Kcal 15.5%
  • Carbohydrates 65.37 g 50%
  • Protein 11.43 g 21%
  • Total Fat 5.85 g 29%
  • Cholesterol 0 mg 0%
  • Dietary Fiber 3.9 g 10%
  • Vitamins
  • Folates 93 µg 23%
  • Niacin 1.46 mg 9%
  • Pyridoxine 1.010 mg 77%
  • Riboflavin 0.267 mg 20%
  • Vitamin A 530 IU 18%
  • Vitamin C 80.8 mg 135%
  • Electrolytes
  • Sodium 148 mg 10%
  • Potassium 1724 mg 37%
  • Minerals
  • Calcium 111 mg 11%
  • Copper 0.328 mg 37%
  • Iron 11.10 mg 139%
  • Magnesium 264 mg 66%
  • Manganese 28.408 mg 1235%
  • Phosphorus 252 mg 36%
  • Selenium 5.6 µg 10%

Saffron nutrition facts


Saffron is one of the highly prized spices known since antiquity for its color, flavor and medicinal properties. It is the dried "stigma" or threads of the flower of the Crocus sativus plant. It is a bulbous perennial plant that belongs to the family of Iridaceae, in the genus, Crocus, and known botanically as Crocus sativus. This exotic spice is a native of Southern Europe and today cultivated worldwide in many countries.

Saffron plant (Crocus sativus). Note for lavender color flower and stigma (threads). Beautiful saffron threads.

The Crocus sativus plant grows to about 15-20cm in height and bears lavender colored flowers during each season which lasts from October until November. Each flower features perianth consisting of a stalk, known as “style,” connecting to three “stigmas” or threads to the rest of the plant. These orange-yellow colored stigmas along with the "style" constitute "saffron" a prized condiment spice.
Good saffron crop production demands cold, dry climate with well-drained rich fertile soil and irrigation facilities or sufficient amount of rainfall. The flowers harvested during the early-morning hours and soon their stigma separated, allowed to dry, and packed for marketing.
Saffron has a distinct flavor that comes from chemical compounds in it such as picrocrocin, and safranal. It also contains a natural carotenoid chemical compound, crocin, which gives saffron its golden-yellow hue. These traits along with its medicinal properties make it a valuable ingredient in many cuisines worldwide.

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