Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The styles and stigmas, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. Saffron, belongs among the world’s most costly spices.
Saffron’s taste and iodoform or hay-like fragrance results from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles.
⦁ Immunity Health
⦁ Circulation Issues
⦁ Blood Pressure and Heart Health
⦁ Mood and Anxiety
⦁ Bone Strength
⦁ Nerve Function
⦁ Analgesic Qualities
⦁ Gastrointestinal Effects
⦁ Saffron is used for asthma, cough, whooping cough (pertussis), and to loosen phlegm (as an expectorant).
⦁ It is also used for sleep problems ( insomnia), cancer, “hardening of the arteries” (atherosclerosis), intestinal gas ( flatulence), depression, Alzheimer’s disease, fright, shock, spitting up blood (hemoptysis), pain, heartburn, and dry skin.
⦁ Women use saffron for menstrual cramps and premenstrual syndrome(PMS)
⦁ Men use it to prevent early orgasm (⦁ premature ejaculation) and infertility.
⦁ Saffron is also used to increase interest in sex (as an aphrodisiac) and to induce sweating.
⦁ Some people apply saffron directly to the scalp for baldness (alopecia).
⦁ In foods, saffron is used as a spice, yellow food coloring, and as a flavoring agent.
⦁ In manufacturing, saffron extracts are used as a fragrance in perfumes and as a dye for cloth.
Saffron is known in many names such as Zafran, Kesar, Kang Posh, etc. Kang Posh is the flower of Kesar that allegorizes freshness and purity. In the valet of flowers and the heaven of earth- Kashmir, booms a special flower of Kesar that has its own appellation and utility.
India ranks 3rd as the largest producer behind Iran (accounts for 90% of total saffron production) and Spain.
Sesame seed is one of the oldest oilseed crops known, domesticated well over 3000 years ago. Sesamum has many other species, most being wild and native to sub-Saharan Africa. S. indicum, the cultivated type, originated in India.