☘ Ayurvedam - Saffron

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world's most costly spice by weight. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant: Harold McGee states that it was domesticated in or near Greece during the Bronze Age. C. sativus is possibly a triploid form of Crocus cartwrightianus, which is also known as "wild saffron". Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of the world total for saffron. At US $5,000 per kg or higher, saffron is the world's most expensive spice. 

Saffron has a long history of use in traditional medicine. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India. Its poignant flavor may be added to both sweet and savory meals. Alone, it accents rice or makes a delectable tea. Mildly stimulating, saffron is known as an aphrodisiac.

Saffron is considered Tridoshic, or balancing to all energies of the human system. It simultaneously aids with detox by flushing toxins out of the body, as well as nutrient assimilation and tissue (Dhatu) formation. Saffron can be enjoyed year round for these benefits, though the transition between spring and summer is especially conducive to gentle detox and dual restoration. Saffron combines well with almost every Ayurvedic spice. 

☆ Health Benefits Of Saffron (Kesar):

The benefits and medicinal properties of this highly priced spice, make it a valuable culinary ingredient worldwide. Modern research suggests that saffron can be used as an aphrodisiac, diaphoretic [to cause sweating], carminative [to prevent gas] and to bring on mensuration. Some other benefits are mentioned here under:

1. Protects against cancer : 

Saffron contains a dark orange, water soluble carotene called crocin, which is responsible for much of saffron's golden color. Crocin has been found to trigger apoptosis [ programmed cell death] in a number of different types of human cancer cells, leukemia, ovarian carcinoma, colon adenocarcinoma, and soft tissue sarcoma. Researchers in Mexico who have been studying saffron extract have discovered that saffron and its active components display an ability to inhibit human malignant cells. Not only does the spice inhibit cells that have become cancerous, but it has no such effect on normal cells and actually stimulates their formation and that of lymphocytes .

2. Promotes learning and memory retention: Recent studies have also demonstrated that saffron extract, specifically its crocin, is useful in the treatment of age related mental impairment. In Japan, saffron is encapsulated and used in the treatment of Parkinson’s disease, memory loss and inflammation.

3. In delayed puberty: In under developed girls, saffron has an overall stimulant effect. A pinch of saffron crushed in a table spoon of milk is useful to stimulate hormones and bring about desired effect.

4. To increase vitality: In low libido saffron aids as a sexual stimulant and can be consumed in a dose of a pinch in a glass of milk at bed time.

5. In patchy baldness: Saffron mixed in liquorice and milk makes an effective topical application to induce hair growth in alopecia.

6. Protection against cold: Saffron is a stimulant tonic and very effective to treat cold and fever; saffron mixed in milk and applied over the forehead quickly relieves cold.

7. Food Additives: Saffron is an excellent replacement for synthetic food additives- for eg: instead of FD and C yellow no 5: a synthetic food coloring agent that is a very common allergy trigger, Saffron’s glorious yellow could be an acceptable hypoallergenic choice.

With these kesar benefits known to us, this culinary treasure has to be used and especially in the winter months. 

Here are some serving ideas:

1. For a wonderful marinade for fish, add saffron threads, garlic and thyme to vinegar.

2. Use saffron to give cakes, pastries and cookies a buttery golden hue and a rich aroma.

3. Cook biryanis with saffron combined with cloves, cinnamon, Indian bay leaves and nutmeg for a memorable treat.

 4. Crush a tiny piece of saffron into a glass of champagne or sparkling apple cider and turn the drink into a golden elixir.

5. Coffee spiced with saffron and cardamom is a soothing and heart healthy drink.

6. Add saffron and cinnamon to whole milk or yogurt and honey for a simple version of the famous Indian yogurt drink, lassi.

☆ Saffron as a spice, is generally regarded as safe, however it is not recommended during pregnancy and nursing. It also must also be pointed that large doses more than 1 or 2 table spoons can be toxic, although saffron poisoning is very rare.