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Azafrán

Azafrán

Rosa del azafran

Rosa del azafran

Do you know where saffron comes from?   This exotic spice is a native of Southern Europe and today cultivated worldwide in many countries, particularly in Spain, Italy, France, Greece, Turkey, Iran, and in the Indian state of Jammu and Kashmir.

Do you know where saffron comes from? This exotic spice is a native of Southern Europe and today cultivated worldwide in many countries, particularly in Spain, Italy, France, Greece, Turkey, Iran, and in the Indian state of Jammu and Kashmir.

Masala-Style Saffron Mussels

Masala-Style Saffron Mussels

foto de azafran

foto de azafran

Saffron tea beneficial for overcoming depression, anti-cancer properties, menstrual relief, reduces stomach pain, heart disease.

Saffron tea beneficial for overcoming depression, anti-cancer properties, menstrual relief, reduces stomach pain, heart disease.

Saffron |  known to have anti-oxidant, disease preventing and health promoting properties. Three clinical trials at the University of Tehran suggest that eating a daily pinch (less than 1/10 of a teaspoon) of this golden-yellow spice eases depression for 75 percent of women, making it more powerful than many prescription antidepressants. Credit saffron’s crocin, an antioxidant that prods the brain to produce more mood-boosting serotonin.

Saffron | known to have anti-oxidant, disease preventing and health promoting properties. Three clinical trials at the University of Tehran suggest that eating a daily pinch (less than 1/10 of a teaspoon) of this golden-yellow spice eases depression for 75 percent of women, making it more powerful than many prescription antidepressants. Credit saffron’s crocin, an antioxidant that prods the brain to produce more mood-boosting serotonin.

Sal en escamas sabor limón, su proceso de producción puede tardar hasta dos años, con el fin de lograr el equilibrio perfecto entre el tiempo y la temperatura para crear la textura y el sabor.

Sal en escamas sabor limón, su proceso de producción puede tardar hasta dos años, con el fin de lograr el equilibrio perfecto entre el tiempo y la temperatura para crear la textura y el sabor.

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