Sydney University’s Vision Centre is researching the value of saffron for reversing macular degeneration of the eyes.
The spice that’s more expensive than gold by weight is produced in Tasmania’s Huon Valley by Tasmanian Saffron Pty Ltd, a family business owned and operated by Terry and Nicky Noonan since 1990.
Saffron is the dried red stigmas from the flower of the Crocus sativus corm (bulb) and is commonly known as the spice that adds colour, flavour and aroma to food.
Nicky says saffron is known to have medicinal qualities including anti-cancer properties.
