Crocus Sativus a.k.a. Saffron

KROKOS KOZANIS

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THE GOLDEN SPICE OF GREECE

Saffron (Crocus Sativus) is one of the rarest medicinal plants.  The dried filaments of the flower are the valuable crocus or saffron.  For three hundred years, saffron of Kozani is cultivated in the region of Kozani.  It is distinguished for its excellent quality, ranking it in the premium category of organic saffron worldwide.  It is marketed in two forms: filaments and powder, in special packaging.

Its curative properties are know from antiguity, even referred to in an Egyptian scroll dated to 1550 B.C. and it was an essential component of the medicinal preparations of Hippocrates, Dioscourides and Galen, who recommended it as anlgesic (pain killer), antipyretic (reducing fever), soporific (inducing sleep), healing agent and aphrodisiac.  Modern medicine also shows a great interest for saffron.  Relevant research is continuous and multifaceted.  From the results recorded so far, it was established that saffron exerts:

  1. Antioxidant action.  This action is currently considered very beneficial for the body from many aspects
  2. Anticoagulant action.  A result of the anti-platelet action observed in laboratory testing.  To this action is attributed the decreased incidence of cardiovascular events in Valencia, Spain, where the consumption of saffron is high.

  3. Anticancer action.  This action has been established by numerous purely experimental investigations *
  4. It improves brain function and mostly memory
  5. It relieves from teething discomfort (a relevant preparation is marketed in Europe)

*Up to now, the in vitro study of the biological action of the natural water-soluble carotenoids of saffron (crocus) demonstrated that they inhibit the proliferation and at the same time, they differentiate the human cancer sells of the K562 and HL-60 cell line (leukemic cells)

RECIPY WITH SAFFRON

COD WITH SAFFRON  & ASPARAGUS IN BAKING PAPER

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6 cod fillets (about 200gr each) • 2 lemons • 300gr fresh cream • one pinch of saffron • parsley

Preheat the oven at 180 C.  Cut 6 pieces of baking sheet.  Heat the fresh cream adding the saffron, salt and pepper.  In each sheet, place a lemon slice, the asparagus and on top of it the cod fillet, covering it with a full tablespoon of fresh cream and on top add one more lemon slice.  If you wish, add some finely cut parsley.  Close the baking sheet folding  its ends tightly and bake in the oven for 10 minutes.  Serve with some fresh parsley.

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