Saffron is a spice derived from the dried scars (female genitalia of the flower) of the cultivated turmeric flower.
Saffron has been known for thousands of years and originated in Southwest Asia.
Since each flower has only three scars, it takes hundreds of thousands of flowers to produce a kilogram of saffron, which is produced manually.
The absorption of saffron is very fast, so in order to have a lasting effect, we developed saffron in delayed-release capsules which allow for higher levels in the blood for a longer term.
The use of Spanish saffron is due to its high quality and the high amount of active ingredients it contains, among them: kerosene, pyrocarosine and safranal.