Saffron is an ancient spice obtained from the Crocus sativus plant. It is highly prized and costly. To obtain a single pound of the golden spice requires 75,000 flower heads. The flowerheads’ crimson-coloured stigmas are harvested and dried to produce saffron. The unique flavour is coveted by chefs, especially for dishes such as paella and bouillabaisse. For centuries it has also been used as a vibrant natural food colour. However, one of the lesser-known saffron health benef