Monthly Archives: October 2016

Saffron

Crocus salivus, saffron flower
Crocus salivus, saffron flower

Saffron is the spice derived from the three stigmas (red colored threads about 25-30 mm long) of the crocus flower. Not the same crocus we grow here in the States, which blooms in the spring, but a crocus grown predominantly in the Middle East. This variety of crocus (Crocus sativus) blooms in the Fall. The world’s largest ¬†producer of saffron is Iran. Because it takes thousands of flowers to produce an ounce of saffron, it is very expensive at about $30. USD an ounce. Continue reading Saffron

The Flavonoids, Bilberry

Bilberry is a small fruit berry found growing wild on scrubs in Europe. It is dark in color, purplish-blue and is similar to the blueberries found in the United States, but is actually more closely related to huckleberries. It is the dark purplish-blue color that is the active ingredient of bilberries, called anthocyanin.  Anthocyanin is one of the organic substances of the Flavoinoid class of antioxidants. Anti-oxidants react with damaging free radicals in our bodies to prevent or reverse cell damage that can lead to disease. These same substances are also found in berries such as raspberries, strawberries, cranberries, and sour cherries. Bilberry is notable for having the highest concentration of anthocyanin meaning it has powerful anti-oxidant capability. Continue reading The Flavonoids, Bilberry