Saffron

Yes, saffron is considered both a spice and a herb, often called a “herbal spice,” because it comes from the flower’s stigmas (spice part) but is used extensively in traditional medicine like other herbs, offering color, flavor, and health benefits. While technically a spice from the Crocus sativus flower, its powerful medicinal uses, aroma, and use in herbal remedies blur the lines, making “herb” a common descriptor.

Why it’s called a spice:

It’s the dried stigma (thread-like part) of the saffron crocus flower.

It’s used to add strong flavor and color to foods, like other spices.

Why it’s called an herb:

It has a long history in traditional medicine for conditions like depression, memory, and heart health, similar to other medicinal plants.

It contains numerous bioactive compounds, like safranal, crocin, and picrocrocin, giving it unique properties.

In essence, saffron functions as a potent, world-renowned spice that is also valued for its herbal properties.

Before using in cooking, soak the saffron strands in a teaspoon of warm water or milk.

Crush tenderly to release the flavor from the strands.

Use very little, 5 strands are enough for 1 cup of rice.

Too much saffron makes the food (pulao) very pungent.

How to grow Saffron:

Saffron is harvested from a flower.

Make sure you plant only the species: Saffron Crocus Sativus

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The reddish-golden stamens of the flower is your saffron strands.

Dry them carefully so they won’t blow away in the wind.