Safranal is a compound from which the special taste and aroma of saffron derive. Research shows that this compound may help improve mood, memory, learning ability, as well as protect brain cells from oxidative stress.
Saffron, which is collected from the saffron rose or crocus flower that blooms in late autumn is a difficult spice. The flowers are picked by hand on the day of flowering, which indicates the back-breaking work for the reapers. Thread-like, blood-red stigmas are removed immediately to dry, often in simple baskets on electric heaters. Since about 250,000 saffron blossoms are needed to produce one kilogram of saffron, harvesting and preparing saffron is a group affair and friends or several generations of family help in this task. So it is not surprising that one gram of spice has a high price.
Saffron originates in Iran and is now widely produced in countries such as Afghanistan and Iran
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