Ancient Romans hoped to benefit from its reputed ability to prevent hangovers by steeping the spice in their wine, or wearing it on their heads. It was also regarded to have sedative, antispasmodic, expectorant and aphrodisiac properties. Saffron was official in the pharmacopoeias of many countries in the seventeenth and eighteenth centuries, but by the beginning of the nineteenth century its therapeutic activity was beginning to be questioned. Saffron extracts have shown various pharmacological properties in laboratory tests, including lowering blood pressure and heart rate, and stimulating respiration. Saffron should be used sparingly, as human fatalities have been recorded from consuming as little as 1.5 g of pure saffron.
Most saffron is used as a spice in cooking.
Spanish and French cuisine favour the use of saffron, for example in paella, arroz con pollo and bouillabaisse. It is often used in chicken and fish dishes. However, saffron finds its way into the cuisine of many European and Asian countries, especially in festive fare. Special Christmas bread and buns using saffron are traditional in Sweden. Saffron cakes are another speciality in parts of England.