Saffron

Saffron (crocus) – a perennial plant of family Iris, growing in the woods, steppes and meadows. The saffron reaches 15-20 cm in height, consists of a stalk, green leaves and 2-3 flowers with three stigmas of orange color. The saffron in the fall from October to November or in the spring flowers of white, orange, blue, violet shades blossoms. Fruits of a plant are three-cell boxes with small angular seeds. Asia Minor is considered the presumable homeland of a plant.

In the nature there are about 80 types of a saffron, some of them are included in the Red List. The most widespread and known types of a saffron are:

• Alatavsky;
• Banat;
• Spring;
• Nigro Fight;
• Pallas;
• Ремебранс;
• Geyfelya;
• Zolotistotsvetkovy;
• Mesh;
• Narrow-leaved.

Flavonoids, glycosides, protocrocin, carotinoids, crocin, group B vitamins, starch and essential oils (from 0,4% to 1,3%) rich in cineol and сафранол are a part of a saffron.

Useful properties of a saffron

Useful properties of a saffron are caused by rich vitamin and glikozidny structure. The saffron is efficient means at:

• To asthma;
• Whooping cough;
• To phlegm;
• Atherosclerosis;
• Meteorism;
• Cough;
• To sleeplessness;
• Depressions;
• Alzheimer's disease;
• Blood spitting;
• To heartburn;
• Premenstrual syndrome;
• Premature ejaculation;
• Infertility;
• Alopecias.

Use of a saffron as aphrodisiac is also widely known.

The saffron is a good source of minerals, such as copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cells and liquids of an organism which helps to regulate the heart rate and arterial pressure.

Manganese and copper are used by an organism as cofactors for antioxidant enzyme of a superoxide scavenger. Iron is necessary for development of erythrocytes and as a cofactor for enzymes cytochrome of oxidases.

Besides the saffron is rich in many vital vitamins, including the vitamin A, folic acid, Riboflavinum, Niacinum and vitamin C necessary for maintenance of immunity of an organism.

Medicinal properties of a saffron which are effective at are experimentally confirmed:

• Alarming frustration;
• Astenozoospermiya;
• Heart hypertrophies;
• Toxic damage of a liver;
• Colorectal cancer;
• Diabetic neuropathy;
• Dysmenorrheas;
• Erectile dysfunction;
• Hypertensions;
• Liver cancer;
• Occlusions of an average brain artery;
• Multiple sclerosis;
• Pancreatic cancer;
• Psoriasis;
• Diseases of respiratory system;
• Healing of wounds.

Use of a saffron

Useful properties of a saffron were known at the time of Ancient Egypt and Rome where the plant was applied as dye, medicine, was added to perfumery and cookery. From there it was delivered to China, and then is widespread on all Europe in the Middle Ages. In Morocco the saffron was used for removal of a dentagra when at children the first teeth grew, and in France in the period of the Renaissance of the woman made up with mix from a lemon and a saffron hair, for obtaining resistant color.

Today in the world Iran, India and Spain which are recognized by producers of the most high-quality spice are considered as the largest importers of a saffron.

The saffron is widely applied in cookery and is the most expensive spice in the world. The high cost of a saffron is caused by the fact that flowers of a plant contain only three stigmas from which spice turns out. To receive a floor of kilogram of spice it is necessary to process from 70000 to 250000 flowers which gather manually in the fall when flowers completely reveal.

Upon purchase of a saffron it is necessary to pay attention to color of spice, first of all. The saffron of high quality has to be evenly painted, bright red or dark orange color. Spice can be bought in the form of powder or stigmas (threads).

In cookery the saffron is used to give to dishes saturated color and aroma. This spice is irreplaceable for such dishes as risotto, bouillabaisse and a paella.

Also in cookery the saffron is applied at preparation of soups, sauces and gas stations to salads.

In the Indian cookery the saffron is added to milk and used in a diet daily as means the improving digestion purifying blood and which is taking off fatigue and exhaustion.

In manufacturing industry extracts of a saffron are used in perfumery, and also as dye for fabric.

In traditional medicine the saffron is a part of the antidepressants, drugs improving digestion antiseptic and anticonvulsants.

Harm of a saffron

Use of a saffron as medicine is safe provided that the term of reception does not exceed six weeks. At longer use of drugs such side effects as dryness in a mouth, concern, dizziness, drowsiness, nausea, appetite change, a headache and allergic reactions according to reviews can evolve from a saffron.

Use of a saffron according to reviews in high doses is unsafe and can lead to poisoning, yellowing of skin, eyes and mucous membranes, vomiting, diarrhea, bleeding from a nose. The saffron dose in 12-20 grams can lead to death.

Pregnant women and in the period of a lactation should not use a saffron in bigger quantity, than that which usually contains in food. The bigger quantity of a saffron can lead to reductions of a uterus and abortion.

With care it is necessary to use a saffron at bipolar disorder and to people with an allergy to a ryegrass.