We are at week 2 of the brain-friendly supplements series. And today, let’s talk about the spice named saffron!

The largest producers of saffron are Spain, Italy, and Iran. The latter generates over 90% of the world’s quantities on the markets. Saffron requires a dry, moderate and continental climate. It cannot be grown in tropical or very cold temperatures. This spice is one of the most expensive in the world as it requires a lot of work to pick each flower’s stigmas, which need to be dry at harvesting.

Saffron is a very powerful spice. Its numerous benefits include cancer-fighting properties and aiding to lose fat. It is important to mention that powerful spices usually promote appetite reduction! How about that fat-loss free tip for you? Other advantages of consuming saffron are gas and acidity regulation, boosting your immunity and your memory, better mental health, improved digestion, and enhanced sleep. To be noted, pregnant ladies, please don’t consume it during pregnancy. It might cause miscarriage. 

This potent spice is easily added to any dish if it fits your taste buds. Just make sure you don’t consume more than 5 mg per day. Moderation is recommended with saffron. I believe you won’t anyway since it is very powerful and a small dose would do the job.

One way of using this spice in your cooking would be to put some powdered saffron in a bowl. Add 2-3 tablespoons of warm liquid and give it a gentle stir, cover the bowl and let the mixture rest for at least 5 minutes to bring out the aroma. You can then add it to your food. Bon appétit!

Pierre, the Healthy Foodie