Many spices have doubled as folk remedies for centuries and are now under investigation for their possible benefit to modern medicine. This month we will explore a few of these delving into the scientific and culinary possibilities they offer.

Saffron is rich in antioxidants like crocin, picocrocin, crocetin, safranal, and kaempferol. Crocin and crocetin, pigments that give saffron its unique color, are thought to help protect against depression and have been shown to have anti-Alzheimer’s properties in human and animal studies. Safranal is being studied for its ability to protect the brain from oxidative stress and to enhance learning ability and mood. And kaempferol is thought to have anticancer activity as well as to help ameliorate depression and inflammation.

The recipe below was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.

I think careful cooking is love, don’t you?
Julia Child

Field of Saffron Crocuses
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