Saffron has been valued for centuries for its colour, aroma and flavour, and it is still used in cooking and traditional practices across many cultures.
What’s in saffron?
Saffron contains natural compounds including crocin (colour), safranal (aroma) and picrocrocin (flavour). Crocin and safranal have antioxidant properties and are being studied by researchers.
Enjoying it in food
Saffron adds colour and flavour to dishes, teas and desserts without artificial colouring.
Use it safely
Saffron is normally used in small amounts in food. Very large amounts can be harmful. If you are pregnant, breastfeeding, taking medication or have a health condition, speak to your doctor before using it as a supplement. This article is general information, not medical advice.