Saffron, the worlds most expensive spice, is spice derived from the dried stigma of the flower of the saffron crocus. The use of saffron comes down to us from anitquity, and was used by ancient Greeks, Indians and Egyptian in both cooking and medicine. Traditional uses of saffron extend far beyond the kitchen. Saffron has been used to reduce fever, to regulate the menstrual cycle, to combat epilepsy and convulsions and to treat digestive disorders. The bitter glucoside picrocrocin is responsible for saffron’s flavour.

• For epilepsy, seizures, convulsion, indigestion, constipation, diarrhea, high fevers, influenza, flu: Put a handful of saffron in a pot of water. Let it boil and simmer for 20 minutes. Drink a cup of this tea whenever needed.