Frequently Asked Questions

Saffron is the hand-harvested stigma of the Crocus sativus flower. Each flower gives just three threads, which is why saffron is one of the most prized spices in the world.

It contains three key compounds: crocin, which gives saffron its golden color; safranal, which gives it its aroma; and picrocrocin, which gives it its flavor. Lower-quality saffron is often low in all three.

A little goes a long way. Use 2 to 3 threads for a cup of tea and 5 to 7 threads, about a pinch, for a dish that serves 4 to 6.

Grind the threads with a mortar and pestle, then steep them in a few tablespoons of hot, not boiling, water for 15 to 20 minutes. For a gentler cold infusion, sprinkle ground saffron over a few ice cubes and let them melt at room temperature.

Keep saffron in an airtight glass jar or metal tin in a cool, dark, dry place, away from heat and light. Use dry utensils and keep moisture out.

Saffron has been part of Persian wellness traditions for centuries, and researchers continue to study its compounds. Many people add saffron to their daily routine to support mood, relaxation and overall well-being.*

Learn more on our Benefits of Saffron page.

Saffron is widely enjoyed in food and is generally well tolerated in culinary and supplement amounts. Follow the suggested use on the label and do not exceed it.

Talk to your healthcare provider before use if you are pregnant, nursing, taking medication or have a medical condition.