Saffron contains a water soluble carotene called crocin which is responsible for many of it's healing properties. The crocin in saffron is able to trigger apoptosis (programmed cell death) in human cancer cells including colon, ovarian, papilloma, liver cancer, leukemia and more. Saffron has also been used to protect against heart disease, inflammation and hepatitis, and promotes learning and memory retention in experimental animals. Traditional recipes that use saffron are bouillabaisse, paella, arroz con pollo, and risotto milanese. There is a plethora of information on how to choose and prepare saffron. You should do your own research here. Just 1 to 2 tablespoons of saffron can be toxic, even lethal. It should not be used by anyone that is pregnant, nursing or with liver or kidney issues.