February 16, 2015
by Kirk Patrick
(AlignLife.com) The five most highly prized spices in the world, each from a distinct family, feature both strong medicinal and important culinary uses. This article will summarize the history, benefits and constituents of five plants that have long been considered among the most precious natural products.
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Saffron- Crocus sativus (Iridaceae).
The dried stigmas of a perennial crocus flower are what is known as saffron. This is the most expensive spice in the world by weight. Likely originating in Greece or Iran, saffron was cultivated by Egyptian physicians as early as 1600BC. Saffron contains a bitter volatile oil composed of terpenes and esters along with glycosides including the antioxidant crocin (a carotenoid responsible for the yellow color), and B vitamins. Saffron is often adulterated due to its extreme cost, as it requires about 160 of the purple colored crocus flowers to make 1 gram of dried product (the amount found in a typical jar). Although more affordable natural remedies exist, saffron improves digestion, cardiovascular health, skin clarity and circulation. Saffron can relieve insomnia and increase sexual vitality. Taken in extremely high doses, saffron can induce abortion. Saffron has anti-aging and anti-depressant properties.
Vanilla – Vanilla planifolia(Orchidaceae)
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