How Does This Ayurvedic Food Improve Wellness?
CONSTITUTIONAL MEDICINE INSIGHTS
Recipes with Saffron: Saffron Rice with Rose Petals
Cooling Blood Purifier
Saffron is a nourishing purifier that invigorates and moves the blood while cooling it. Saffron breaks up blood clots and clears liver stagnation. While most blood movers are heating, saffron is unique among blood movers for its cooling properties. This makes saffron a useful herb for Pitta disorders with blood stagnation, including inflammation, arthritis, acne, and hepatitis.
Skin Tonic
Saffron's ability to dilate the blood vessels encourages sweating and opening the pores (diaphoretic), effectively cleansing the skin and restoring a healthy glow. Saffron is also a cardiotonic that destroys phlegm. A paste is used topically in bruises and sores. Its blood moving qualities enhance digestion.
Cools the mind
Saffron is a refrigerant for the mind. It's Pitta pacifying qualities have been used to restore eyesight and to lower fevers.
Reproductive Tonic
Saffron with milk and ghee is a nourishing reproductive tonic for both men and women. Saffron's blood moving qualities are particularly desirable among herbs that stimulate the release of oxytocin, the "tend and befriend" hormone, supporting saffron's use to encourage mother's milk flow (galactagogue), and to contract and restore the uterus after giving birth. Like most oxytocic herbs, saffron is an abortifascient and should not be used during pregnancy. Its blood moving qualities can stimulate the menses (emmenagogue).
Urinary Tract
Saffron is also a purifying diuretic for urinary disorders. Saffron is mixed with honey for urinary stones. The recommended dosage of saffron is 1.5 to 3 grams of dried herb, usually taken as a decoction.
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About Saffron
Saffron's use is ancient. Saffron-based pigments have been found in 50,000 year-old paintings in northwest Iran. It conjures romance, royalty, and delicacy wherever it appears. Alexander the Great bathed in saffron to cure battle wounds. Cultivated saffron emerged in late Bronze Age Crete, bred from its wild precursor by selecting for unusually long stigmas making the plant sterile. Called Kumkum or Kesar in Ayurveda, it also appears as an important medicinal herb in many ancient texts including Ayurveda, Unani, and Chinese Medicine.
Cooking Saffron
Grind saffron in a mortar and pestle. Add a few drops of water and continue grinding until completely mashed. Then soak in two tbsp water for 10 minutes.
Saffron is used in sweet and savory dishes alike, where it imparts an elegant and classy touch to any recipe. It is especially popular in the decadant mughlai dishes of northern india. It is a signature ingredient of Spanish paella. Saffron is widely used in Persian, Arab, Central Asian, European, Indian, Turkish, and Cornish cuisines.
Saffron has a 'metallic honey' bitter taste and hay-like fragrance.
Buying & Preparation
Luxurious and expensive, it takes approximately 75,000 saffron flowers to produce one pound of saffron stigma. The saffron trade is wrought with as many scandals as the diamond trade. Make sure your source doesn't use red dye to fake the saffron. Safflower stamens are another popular fake. Always buy from a reputable source.
Saffron likes climates where hot, dry summer breezes sweep semi-arid lands. It is native to southwesern asia.