Saffron is a spice widely used today in gastronomy to add aromas to dishes or as a coloring agent of the same. Moreover, since ancient times, saffron has been used for its numerous therapeutic properties. In oriental popular medicine, Indian and Chinese in particular, this spice is used to treat problems connected to the female menstrual cycle, nosebleeds, bronchitis, sore throat, headache and fever as well as digestive disorders. Because of its digestive properties, since ancient times it has been a fundamental ingredient in the production of liquors for the end of the meal. Recently this spice is proving to be very precious in naturopathy for the treatment of car sickness and disorders connected to the neurological system, such as stress, anxiety, insomnia and depression. Taken in massive doses (over 20gr) this spice can become toxic.