Saffron was traditionally added to yogurt not just for flavor, but as a natural preservative to fight bacteria.

Saffron is derived from the flower of Crocus sativus and has been cultivated for over 3,500 years. Research published in the Journal of Food Science and Technology has confirmed that saffron extracts possess significant antimicrobial properties against common foodborne pathogens like Escherichia coli and Staphylococcus aureus. The primary active compounds responsible for this are crocin, picrocrocin, and safranal.In traditional Persian medicine, known as Unani, saffron was frequently combined with dairy to extend its shelf life in arid environments. A study conducted at the University of Tehran demonstrated that adding saffron to yogurt significantly reduces the yeast and mold count over a 15-day period compared to plain yogurt. This happens because the bioactive molecules disrupt the cell membranes of spoilage-inducing microorganisms.Beyond preservation, the interaction between saffron and yogurt is chemically synergistic. The fats in the yogurt help dissolve the carotenoids in the saffron, making the antioxidants more bioavailable to the human body. Historically, this allowed civilizations in the Middle East and South Asia to maintain a stable supply of fermented dairy, which was a critical source of protein and probiotics in regions where fresh milk would spoil within hours.