Azerbaijan has a long tradition of cultivating saffron. According to historical data, the spice was brought in the VII-IX centuries from Asia Minor and began to grow on Absheron, in Ganja, Agdam and Salyan region. Saffron requires a dry climate and sandy soil. Therefore, over time, almost the entire territory of the Absheron Peninsula was sown with saffron.
Saffron is a spice and food dye of orange color, obtained from dried stigmas of saffron flowers (Crocus sativus). Saffron has a strong peculiar aroma and bitter spicy taste. Saffron stigmas are used to coloring and flavoring confectionery, in cooking, as well as in the production of cheese, sausages and liqueurs.
The most impressive health benefits of saffron include its ability to improve respiratory health, optimize the digestive system, eliminate pain, and improve sleep patterns. It is also able to prevent cancer, reduce bleeding, boost heart health, increase circulation, manage diabetes, strengthen bones, and improve the immune function.
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