The Athonite saffron, made in the Holy Cell of Saint Nicholas, adds to the food the delicate fragrance of its amazing flavor and beautiful yellow color. In Mount Athos it is used during the fasting days and for its beneficial properties.
In cooking: Saffron can be nicely combined with rice, pasta, sauces, chicken, lamb, fish soups, potatoes, pulses, cakes etc. Around 15 to 17 stamens are needed for 4 portions of food. Let the stamens soak in a cup with lukewarm water for 10 minutes before cooking. Then, add it to the food, either the entire mixture or only the water after filtering out the stamens.
As a beverage: Count 10 to 12 stamens of the Athonite saffron per cup of tea. You could mix it with other herbs for greater enjoyment.
In pharmacy: Dioscurides gives us information about the pharmaceutical value of saffron and considers it the most common herbal remedy used as anti-inflammatory, analgesic, antiseptic, etc. Saffron is a very good source of vitamin C, iron, magnesium, manganese and potassium. It contains a very small amount of carbohydrates and fat. It helps especially in reducing blood lipids and it improves blood circulation, while balancing the nervous system.
Net weight: 12 gr.