Saffron is the most expensive spice in the world that has been used for thousands of years in cuisines, dyes, and medicines. Try it as a supplement to stimulate good digestion, purify and circulate the blood.
Saffron is grown in the world, its production is in the hands of small individual farmers and not in the hands of co-operatives or large corporations and traditional methods of quality control are the only form of checking the quality and originality of the Saffron. Chemical analysis at time of each purchase is hardly practical.
True Saffron is a low, ornamental perennial with grass-like leaves that thrives in well-drained soil in warm situations in full sun. Saffron is said to be a native of Asia Minor and has been cultivated there and in southern Europe since ancient times. Now it is cultivated worldwide, especially in Spain (where it was introduced by Arabs) and the Mediterranean areas for its extraordinary culinary value (paella and risotto Milanese).
The word, Saffron, is derived from the Arabic, za fan, meaning "yellow," referring to its ancient use as a dye. The shoes of Persian kings were dyed with Saffron, and the ancient Greeks regarded it as a royal dye, as well as an ingredient in perfumes. This pungent, bittersweet herb is one of the world's oldest medicinally used plants. The Chinese prescribed it to treat the emotional problems of depression, shock, and fright.
The English herbalist, John Gerard, attributed almost miraculous powers to Saffron when he wrote in 1597 that the herb might restore life to a person on the verge of death. The herb was at one time included in the Edinburgh Pharmacopoeia and was thought to be an effective treatment for measles, among other ailments.
Saffron is basically a flowering plant which is widely used as a culinary spice. It is also used in herbal supplements due to its varied health benefits. Right from treating depression, asthma, atherosclerosis and stressful menstrual cycles, saffron’s benefits extend to even treating cancer and helping to lower bad cholesterol levels.
Saffron is in fact, an expensive spice made from the saffron crocus flower. Research indicates that a few compounds in saffron do promote anti-cancer activity. It also helps in stimulating the secretion of stomach acids which supposedly assists in the contraction of muscles, for instance, as in the uterus.
Reddish golden in color, saffron is used basically as a seasoning agent in cooking and also as a coloring agent. In fact, saffron is one of nature’s highly powerful herbs. From time immemorial, saffron is known to have helped relieve stomach aches and kidney stones. It also improves circulation of blood.
A vital herb with multiple benefits, it is believed that in ancient days, grand moms used to mix a few sprigs of saffron in hot milk as a night cap for their grand children, to induce sound sleep and good health. It’s been scientifically proven that saffron contains carotenoids which play a vital role in inhibiting skin tumors, improving vision and relieving aches and pains of arthritic conditions. It’s been proven after a recent trial that this aromatic golden herb may prove instrumental in preventing loss of vision in the elderly. This is a proven fact in scientific circles that saffron helps to regain vision in the instances of cataract.
Saffron contains a compound by the name “crocin” which is helpful in promoting learning, memory retention and recall capacity to a great extent. Several studies have shown encouraging results that saffron might be great in the treatment and management of age related mental impairment.
Saffron contains certain active constituents which are known to produce positive effects in patients suffering from neuro degenerative disorders. In case of soreness or inflammation of the mouth and tongue, try massaging gums with saffron. Discomfort is relieved almost immediately.
Medical studies over the years have proven beyond doubt that this golden herb enhances oxygen diffusivity in plasma and other liquids. It also improves pulmonary oxygenation. High levels of bad cholesterol and triglycerides can be lowered by including saffron as a dietary intake, or as an herbal supplement.
For those suffering from conditions of acute dryness of skin, application of saffron cream typically on affected areas will help relieve the symptoms. In combination with other herbs, saffron is also reputed to be a good remedy for insomnia, coughing, indigestion and even baldness.
As with any medication or herbal supplement, side effects are possible with saffron. Although some people assume that natural products (such as saffron) are automatically free of side effects, this is simply not the case. Remember, many poisons and toxins are natural products. In most cases, side effects of saffron are merely bothersome, although some can be serious.
(This article covers many, but not all, of the possible side effects with saffron. Your healthcare provider can discuss a more complete list of saffron side effects with you.)
Possibly bothersome (although not usually serious) saffron side effects may include:
An increase or decrease in appetite
Drowsiness
Nausea
Vomiting.
Some side effects with saffron, while occurring infrequently, are potentially serious and should be reported immediately to your healthcare provider.
These include but are not limited to:
Anxiety
Unusual behavior, such as:
Elated mood
Rapid speaking
Uncontrollable spending
Signs of saffron poisoning (a saffron overdose), such as:
Yellowing of the whites of the eyes or skin (jaundice)
Severe or persistent vomiting
A spinning sensation (vertigo)
Bloody diarrhea
Blood in the urine
Bleeding, such as nosebleeds
Severe dizziness, confusion, or drowsiness
Worsening of asthma
Miscarriages (see Saffron and Pregnancy further down in this article)
Signs of an allergic reaction, such as:
Rash
Hives
Itching
Swelling of the mouth or throat
Wheezing
Difficulty breathing.
You may experience some or none of the saffron side effects listed in this article. Unfortunately, there is no way for your healthcare provider to know beforehand if you will have side effects from a supplement that you have never tried. Therefore, make sure to let your healthcare provider know if you develop any side effects while taking saffron. You should also let your healthcare provider know if you develop something that "just does not seem right." While it may not be a side effect of saffron, your healthcare provider will be able to diagnose and treat the problem.
Saffron is best known as a spice, although it is sometimes used medicinally as an herbal supplement. While a normal intake of saffron through dietary means is considered safe for most people, including pregnant women, large doses could be dangerous during pregnancy. Medicinal use of saffron is not considered safe for pregnant women. High doses (10 grams or more) have reportedly caused contractions and even miscarriages.
In some cultures, saffron is taken during pregnancy to improve the complexion of the infant. There is no evidence to suggest that this really works, but it is probably not harmful if the saffron is limited to small amounts.
However, keep in mind that just because other pregnant women have used a natural product without problems, this does not mean that it is safe. It takes a large group of pregnant women taking a particular medication or herb to see if it increases the risk of problems, such as miscarriages or birth defects, as these problems often occur infrequently.
If you are pregnant, it is always a good idea to talk to your healthcare provider before taking any medication or supplement.
The two of you can consider the possible risks and benefits of using saffron in your particular situation, as well as any other treatment alternatives.
Saffron has long been used to improve digestion and improve the appetite. It is said to stimulate Circulation to the organs of digestion, including the gallbladder, liver, and spleen. It also coats the membranes of the stomach and Colon and soothes gastrointestinal Colic and Acid-burning digestive problems. Saffron is considered a carminative that helps to relieve stomach gas.
As a diuretic and diaphoretic, Saffron induces perspiration and reduces Fever, which is helpful in treating Colds and la grippe. In addition, toxins are released through the skin when there is profuse perspiration.
Saffron is thought to be a blood purifier and anti-inflammatory. It is said to help relieve Gout by ridding the uric Acid build-up that accumulates in the tissues, causing joint pain. Additionally, those who train much are greatly helped by Saffron, because it also rids the tissues of lactic Acid build up after strenuous exercise and eases fatigue and Muscle inflammation. The herb also relieves the inflammation of Arthritis and bursitis.
Saffron is said to be a mild sedative that may be used for insomnia.
One of Saffron's oldest uses has been as an expectorant, helping to expel phlegm from the lungs.
As a blood purifier, Saffron is thought to increase the oxygen content of the blood, which may help to lower Blood pressure by reducing plaque and thereby helping to prevent arteriosclerosis and strokes.
Here comes some reviews from a big famous internet site:
5.0 out of 5 stars April 29, 2007 By A. Viola "wildcat" (USA)
I have used this saffron. It is pure red saffron strands it has amazing aroma, flavor. ... Not only I use it in cooking I even make saffron tea with it and summer time I make Ice tea which is very refreshing. Saffron is really gold of spices it is very beneficial for heath too.
4.0 out of 5 stars November 15, 2011 By marquet
... I use it in cooking and steep for tea. It has a great aroma and bright flavor. Also, great for ocular health:)
5.0 out of 5 stars September 18, 2010 By Charles W. Gregory (Lyme, NH)
When my wife unwrapped the new saffron package ... and opened the the little plastic pouch holding the 1 ounce of delicate deep red threads of saffron the fragrance emitting from it delighted both of us. We have been using saffron for several years in a variety of dishes, such as plain rice or risotto, hot milk drinks and some soups. We absolutely love it and would use it even more if it were not so frightfully expensive. Fortunately, just a little bit of saffron does a great job flavoring and coloring a dish in an attractive yellow hue, and 1 ounce goes a long way...
Sincerely,
Charles Gregory