What is saffron?
Saffron known by its general name of saffron and scientific name of crocus sativus is the most precious herb earth.
In cooking:
Saffron is used in the production of butter, cheese, sausage, margarine, and cake-powder, variety of desserts, carbonated drinks, jelly, ice-cream, sugar candy, cakes, cookies, breadcrumbs, some soap, seafood, rice, chicken dishes, and dessert.
Arabs use it in preparing various dishes and a special kind of tea. Saffron and cardamom are two essential elements of Arab coffee. Saffron is used in an Indian dish called “Biryani”. In the south of Sweden and northern Italy, saffron is used in preparing their well-known saffron rice “Risotto”. The French are quite familiar with saffron since they use it in various dishes. In Spain it is used to prepare a dish called “Paella” and in England and Germany it is used in making “Saffron Cake”.
Medical and pharmaceutical applications:
- Helps digestion, strengthens the stomach and is anti-tympanites.
- Activates the sexual desire.
- Is analgesic, especially for colicky pains gingivitis.
- Fights tumors and collection of free radicals.
- Is euphoriant and alleviates neuralgia, is a tranquilizer, cures insomnia, strengthens memory power, improve concentration, reacts against spasm, fights depression, the Alzheimer’s and Parkinson’s diseases.
- Controls blood pressure disorders, lowers high cholesterol levels, cures iron deficiency (anemia) in girls, reduces chances of such heart diseases as arteriosclerosis, and helps improve heart conditions.
- Cures respiratory disorders such as asthma, cough, influenza and cold.
- Helps blood circulation in the retina, cures macula lutea and retinopathy ischemic caused by old age.
- Cures amebic dysentery, the measles, and inflammation of the liver, splenomegaly and urogenital infections.
- Cures rheumatism and bruises when used externally.
