Saffron is a plant. The dried stigmas (thread-like parts of the flower) are used to make saffron spice. It can take 75,000 saffron blossoms to produce a single pound of crocus spice. Saffron is largely cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world’s most expensive spices, ten times more costly than vanilla. This is native to the Mediterranean and Western Asia. Despite its cost, many herbalists and natural health enthusiasts consider saffron’s health benefits to be worth their weight in gold.
From a nutritional standpoint, both butter and ghee or organic animal oil are basically made from the fats of whole milk. Although butter in the is almost always made from cow’s milk, the ghee used for cooking in Iran is often made from ship milk. Both ghee and butter are usually 80% milk fat or greater in terms of their composition, and about two-thirds of that fat is saturated fat.
Modern science now verifies what Ayurvedic health science has said for thousands of years: Ghee has a host of health and cooking benefits and is good for the mind and spirit.
Great For Cooking and Taste:
1. Ghee has a high smoke point (250 °C 482 °F).
You can cook and fry with ghee and it will not break down into free radicals like many other oils.
2. Ghee does not spoil easily so does not need refrigeration.
Some ghee mixtures last up to 100 years.