Ingredient
Fermented saffron
Saffron, transformed
Kids 100 mg (providing 5 mg saffron) · Adults 200 mg (providing 10 mg saffron) per sachet
Whole saffron fermented by a live culture on the Gold Coast. Five per cent of it is saffron; the rest is the postbiotic, the cells and metabolites the fermentation made.
- Where it comes from
- Fermented on the Gold Coast
- Form
- Whole fermented material, 5% saffron by weight
- Why it is in this sachet
- A second form of saffron beside the extract, with the postbiotic the fermentation made, alongside the live probiotic.
Read more in The Gut-Brain Connection
- Saffron and children: what the research covers, and the amount that mattersWhat saffron research covers for children and teens: one standardised extract, eleven placebo-controlled trials, the only teen trial, and why 28 mg matters.
- Why saffron is red, and why it costs what it costsCrocins make saffron red, safranal gives its aroma and picrocrocin the bitterness that proves it is real. Plus why a kilo takes up to 170,000 flowers.
- Three thousand years of saffron, and where it grows nowA short history of saffron, from the classical plant catalogues to five cuisines, where it grows today, and how one modern extract traces back to Spain.