About Saffron

Saffron is the name given to the three pronged dried, red stigmas of the flower of the Crocus Sativus corms (bulb).

Saffron is not only treasured for adding flavour, colour, and aroma to food, but also used in medicines throughout the world as a source rich in carotenoids and Vitamin B.

The amount of hand labour involved in collecting the stigma from each flower is prodigious and approximately 220,000 flowers are processed for each kilogram of Australian saffron produced.

Saffron is used as a colouring and flavouring agent in many foods such as bouillabaisse, paella, rice, risotto, cheese, puddings, tea, bread, butter, pastries, confectionery and liqueurs.

Saffron is also used in medical applications. Its chief medicinal properties are attributed to its having antispasmodic, antihysteric, stomachic, expectorant, stimulant and aphrodisiacal qualities. Saffron is also used as a nerve tonic and opiate against hysteria and as a relief for nosebleeds.

Only 100mg of Tas-Saff saffron is needed to flavour and colour a dish for 4-8 people.
Many other saffron producers recommend 500mg to achieve the same result. The reason for this is because of the different qualities of saffron being marketed worldwide.