There’s a quiet little revolution brewing in your supplement drawer and it’s not ashwagandha, rhodiola, or yet another adaptogen with a complicated name and questionable Instagram science. Nope. This one’s been around since Cleopatra and has been flavouring bouillabaisse and biryanis for centuries. Say hello (again) to saffron, the golden-hued stamen of Crocus sativus, now armed with clinical receipts.
