What is Saffron?
Saffron is a spice derived from a plant that initially grew in Greece. It is the aroma that first drew people to it, but as a spice, it adds a sweet, hay-like taste to food that makes it popular in the culinary world.
The health benefits found in saffron have more to do with its chemistry than its taste, though. Saffron contains carotenoids, which is an organic pigment that allows the plant to absorb light and turn it into energy. Carotenoids offer benefits to human health, as well.
A 2002 study published in Nutrition in Clinical Care explains that dietary carotenoids help decrease a person’s risk of disease, especially eye diseases like age-related macular degeneration. Carotenoids are antioxidants, meaning they may help protect the bodyfrom free-radical damage.