benefits of saffron

Saffron is a plant. The dried stigmas (thread-like parts of the flower) are used to make saffron spice. It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world's most expensive spices. The stigmas are also used to make medicine.

Saffron extract is a natural supplement, made from the saffron crocus. The dried stigmas, threadlike parts of the flower, are used to make saffron spice. According to?WebMD, saffron has been used to help alleviate a number of ailments aside from over-eating including: asthma, cough, sleep problems, hardening of the arteries, intestinal gas, depression and heartburn. ?It has also been used as an aphrodisiac.

Saffron is as important ingredient of large number of Ayurvedic medicines. On account of its strong antipoisonous, aphrodisiac, cardiotonic, carminative, diaphoretic, diuretic, emmenagogue, febrifuge, stimulant, lactogogue, livotonic, nervine tonic, sedative and styptic properties it is highly valued in Ayurveda. It is considered an ideal Tridoshhara and a drug of immense efficacy in disorders of children of unknown actiology. It is used in acne, apoplexy, arthritis, asthma, colic, cough dyspepsia, hemierania, insect bites and stings, liver disorders, mental disorders, neurasthenia, oedema, painful menstruation, phthisis, prolapse of anus, sore throat and splenic disorders. It is attributed with extraordinary properties for improving weak eyesight and highly valued as a complexion builder.

Saffron extract has been shown to be capable of inhibiting and/or retarding the growth of tumors in a variety of experimental models?in vivo.?A topical application inhibited second-stage skin cancer, and oral administration of saffron extract restricted soft tissue sarcomas and inhibited tumor cell growth in mice. Several studies combined indicated that saffron also may be a promising agent for reducing the side effects from cisplatin (an early, often used cancer drug), including nephrotoxicity (toxicity in the kidneys).

When used as a weight loss aid, saffron supplements are purported to curb appetite and reduce cravings. Some proponents suggest that saffron can help increase brain levels of serotonin (a chemical known to?regulate mood) and, in turn, help prevent compulsive overeating and the associated weight gain.

Some studies show that saffron may aid in the treatment of depression. For instance, a 2005 study published in?Phytotherapy Research?found that saffron extract was more effective than placebo in the treatment of mild to moderate depression.?

Saffron extract may help relieve symptoms of PMS, a 2008 study from the?British Journal of Obstetrics and Gynecology. After taking saffron supplements daily throughout two menstrual cycles, study participants had a significantly greater decrease in PMS symptoms than those who took a placebo for the same time period.

As a rule of thumb, the deeper the colour of the threads, the better the quality. Deep red with orange tips is considered to be the best. If the tips aren't orange it might indicate that the saffron is inferior and has been dyed.Inferior saffron can also look slightly frayed and worn. If you're buying saffron in markets abroad, beware of cheap deals - the real thing is always expensive. Avoid anything that's too yellow, as it is probably a fake. You can also buy ground saffron, but it loses its potency quite quickly and is sometimes adulterated with other ingredients.

To draw out the colour and to ensure that it's evenly distributed throughout the dish it's to be added to, steep saffron threads in a little warm water, stock, milk or white wine for about 30 minutes before using. Then add the liquid to the dish, usually towards the end of cooking. If you like, you can strain the threads out before you add the liquid, but it's a fiddly job, and the threads look good in any case.

High quality saffron threads will appear dark red - the redder, the better. There should be no colour variation. If the yellow style can be viewed, it means that it hasnt been removed and while it has no?culinary?benefit, it certainly adds to the weight.?However, few producers will go to that extra effort, so it's probably best to get used to it.