Enjoy your day with saffron
Saffron has been reported to help lower cholesterol and keep cholesterol levels healthy and therefore due to antioxidant properties, it is helpful in maintaining healthy arteries and blood vessels.
Saffron or red gold is a perennial plant derived from its dried stigma (crocus sativus L.). The plant blooms in autumn and according to the available documents, saffron plant has originated in the Alvand and Zagros Mountains in the ancient Median, Hamedan, Boroujerd, Nahavand, Kermanshah, Isfahan and Qom areas, which later expanded to other areas.
I was born and raised in a land that produces the largest amount of saffron in the world. This spice is a fixture in the kitchens and is used in any food for aroma and coloring, but according to recent research and Ibn Sina’s medical books and old experiences, saffron has a stunning effect on health and happiness, in addition to its influence on color and taste. That is why I have called this plant the magic of nature, a product that women play a key role in making and leading.
Feritkara will spend 5 percent of its profits on women’s entrepreneurship, and another 5 percent will be spent on research and investigation.
The main priority in our organization is honesty and trust in you and our goal is to play a small role in promoting the health and vitality of people by taking advantage of nature.
Trying to get to know the culture and stories of this land is another part of our work that brings people closer to each other.
The information provided is based on the scientific sources listed.
Applications of saffron in traditional medicine
Facilitates digestion, appetite, sedative, diarrhea, sputum, menstrual Aphrodisiac, abortion and for the treatment of liver and gallbladder disorders, spasms, cramps, tooth and gum pain, nasal mucosa and throat inflammation, Bloating, insomnia, depression, cognitive disorders, seizures, menstrual irregularities, painful menstruation, severe postpartum hemorrhage, chronic uterine bleeding, low back pain, cough, asthma, bronchitis, fever, vomiting, measles, Listed scorpions, smallpox, urinary tract infections, bloody diarrhea, colds, cardiovascular disorders and cancer.
Saffron is used in traditional Ayurveda (Indian Traditional Medicine) as an adaptogen (enhancing the body’s resistance to stress such as trauma, anxiety and fatigue).
Phases of using saffron
Phase1: Along with boiling water
Add boiling water
Similar to the first method, powder the saffron and pour it into a container and place a few pieces of ice on it and leave at room temperature. As the ice melts gradually, the color of the saffron in zero-degree water comes out and dissolves into water. The amount of ice used, depends on the amount of powdered saffron. For instance, for half a teaspoon of powdered saffron, two pieces of ice in the size of refrigerator ice maker are enough. If you need more of the color of saffron, increase the amount of powdered saffron and ice in that proportion.
Properties of saffron based on new science
Saffron has many properties and in order for you to fully understand these properties, we have compiled data on the amount of saffron consumption for each discomfort. (Click on each of the effects of saffron to read more)
The most significant and known constituents of saffron
- Crocin Crocin is the most important color-producing agent in saffron. Crocins are glucoside derivatives of crocin and have amazing effects.
- Picro crocinPicrocrocin is responsible for the bitter taste in saffron and is monoterpene glycoside precursor of safranal and does not have colour.
- SafranalSafranal is a volatile essential oil and is responsible for the aroma in saffron, which is produced by the removal of sugars from picrocrocin. The quantity of this substance changes by the way saffron is dried.
In saffron, in addition to the above compounds, other carotenoids such as beta-carotene- lycopene-zeaxanthin and vitamins, especially riboflavin are also found in saffron. In Iran, this plant is cultivated in various regions and the age of onions from which saffron is obtained is different, so although all the packaged saffron are valuable, but there is a difference in the amount of their constituents.
Source: Modarres Medical Journal
The saffron, scientifically named Crocus sativus, is from the Iridaceous iris family. Some sources in the Americana Encyclopedia indicate that the word has originated from Corycus, the regional name for the eastern Mediterranean region of Cilicia. Some mention that the source of saffron is in the ancient state of Madiran, while others consider the wider region to include Greece, Turkey, Asia Minor and Iran.