Saffron, also known as the “King of Spices,” is derived from the dried stigmas of the saffron crocus. Saffron grows in the Taliouine area, beyond the High Atlas Mountains of Morocco. Gourmets will appreciate this saffron because of its distinctive, slightly bitter taste.
There are mostly essential oils, which are responsible for the strong fragrance and the light bitter taste of saffron. Thereby, saffron also acts as an antispasmodic, as a digestive and as a cardiovascular helper. It helps in cases of flatulencies and menstrual disorders (encourages uterine contractions). The intensive color is caused by carotenoid, especially the crocin (saffron yellow).