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Saffron is known for its complex cultivation and harvesting process, as many flowers are required to obtain a small amount of the spice, which justifies its high price. In addition to its use in cooking, where it provides a unique flavour and characteristic colour, saffron has medicinal properties, such as antioxidants, anti-inflammatory and antidepressants. The text also details the different types of saffron, such as Spanish, Iranian and Kashmiri, and explains how to use it correctly in dishes to maximise its flavour without it dominating other ingredients.
