Saffron is one of the oldest and most revered spices in the world. It has been used in cooking, medicine, and dyeing for centuries. The name “saffron” comes from the Arabic word za’faran, which means yellow. Its yellow-orange hue has been used to color food, clothing, and even religious artifacts throughout history. The first documented use of saffron dates back to the 7th century BC in ancient Greece. It was a prized commodity, used to flavor food, as a medicinal remedy, and to dye clothing. Ancient Persian cultures also used it for medicinal and culinary purposes. Its popularity spread throughout the Middle East and eventually Europe. Saffron was an important part of medieval European culture. It was used to flavor food, as a dye for religious artifacts, and as an ingredient in perfumes and cosmetics. In the 16th century, the Spanish began to cultivate the spice, leading to its widespread use in the cuisine of many European countries.
Saffron Nutrition Facts and Calories Chart
It is a nutritional powerhouse, packed with essential vitamins and minerals. The spice is an excellent source of vitamin B6, magnesium, manganese, iron, potassium, and calcium. It contains powerful antioxidants and anti-inflammatory compounds that may help reduce the risk of certain chronic diseases. Saffron also contains carotenoids, which may help protect against certain forms of cancer. Additionally, it may help improve digestion and boost immunity. Nutritional value per 100 g:
- Biotin: 0 µg
- Calcium: 11 mg
- Carbohydrates (Carbs): 20 g
- Chloride: 0 mg
- Cholesterol: 0 mg
- Choline: 0 mg
- Chromium: 0 µg
- Copper: 0.3 mg
- Dietary Fiber: 3.3 g
- Energy (Calories): 299 kcal
- Fat: 8.7 g
- Iodine: 0 µg
- Iron: 11.8 mg
- Magnesium: 79 mg
- Manganese: 0.4 mg
- Molybdenum: 0 µg
- Pantothenic Acid: 0.8 mg
- Phosphorus: 92 mg
- Potassium: 1138 mg
- Protein: 11.9 g
- Saturated fat: 2.4 g
- Selenium: 0.5 µg
- Sodium: 11 mg
- Sugars: 0.5 g
- Vitamin A: 0 IU
- Vitamin B1 (Thiamin): 0.2 mg
- Vitamin B2 (Riboflavin): 0.2 mg
- Vitamin B3 (Niacin): 1.2 mg
- Vitamin B5 (Pantothenic Acid): 0.8 mg
- Vitamin B6: 0.1 mg
- Vitamin B9 (Folate / Folic Acid): 6 µg
- Vitamin B12: 0 µg
- Vitamin C: 1.3 mg
- Vitamin D: 0 IU
- Vitamin E: 0.5 mg
- Vitamin K: 0 µg
- Water: 11.5 g
- Zinc: 2.7 mg
Saffron in India
Today, saffron is still an important part of many cuisines. In India, it is used to flavor a variety of dishes, including biryanis, kormas, and sweet desserts. In Spanish cuisine, this spiceis used to add a distinctive flavor to paella and other dishes. IT has a long and fascinating history, and its uses are as varied as its flavors. From its beginnings in ancient Greece to its current popularity in many cuisines, saffron has proven to be an important part of culinary culture throughout the ages.
- Scientific Binomial: Crocus sativus
- Common English: Crocus
- Ayurvedic: Kumkuma / Rudhira / Vadrika / Kaashmira / Kaashmiraka / Vaalhika / Agnishikhaa / Ghrusrrn / Rakta / Kshataja / Keshara
- Unani: Zaafraan
- Sanskrit: Kashmirajanman
- Hindi / Urdu: Kesar / Zafran
- Bengali: Zafran
- Marathi: Keshar
- Telugu: Kukumpoovu
- Tamil: Kumgumappoo
- Gujarati
- Kannada: Kumnkuma Kesari
- Malayalam: Kashmiram / Kumkumapoovu / Kesari
- Oriya
- Punjabi / Sindhi
- Assamese
- Kashmiri
- Konkani
- Manipuri
- Dogri
- Bhojpuri
Home Remedies
Saffron is warming, digestive, stimulant, and rejuvenating. It has anodyne, antispasmodic properties; it is frequently used as an emmenagogue and expectorant. Saffron can be used as whole threads as a spice, in oils, infusions, and food. The oil can be used as a massage oil, perfume, or bath. Saffron is helping arthritics get rid of the uric acid which holds the calcium deposited in the joints. Also reduces lactic acid build up. Good for measles, skin, scarlet fever and perspiration.
- Saffron boosts mood and helps to manage depression. It if useful to season dishes such as paella, risotto, and bouillabaisse, among many others. Some people believe that, having saffron in your herb collection will invite wealth and happiness into your life.
- To increase your clairvoyant abilities and help you see more clearly into your future, sprinkle a little saffron on tongue or drink a tea made with a small amount of it before meditating. If you’d like to ensure a long and happy marriage, sprinkle a little saffron onto the sheets of your marriage bed. Burning saffron as incense invites the power of the goddess into your life.
- To stop internal bleeding try saffron milk. Drink a cup of warm milk, to which 1/2 teaspoon of turmeric powder and a pinch of saffron have been added.
- Try this spice and licorice to treat baldness. For patchy loss of hair, take paste of licorice (mulethi) made by grinding the pieces in milk with a pinch of saffron. This paste should be applied over the bald patches in the night before going to bed.
- To treat impotence try saffron, as it is an aphrodisiac and also increases sperm count. Every night, drink a cup of warm milk with a pinch of saffron added.
- For menstrual cramps saffron tea. One study found that when women with a history of menstrual cramps took a special, concentrated extract of saffron, celery seeds, and aniseed three times a day, their severe discomfort diminished in intensity and duration. Boil 2 cups of water. Place 2 teaspoons aniseed, 1 teaspoon celery seeds, and 1/4 teaspoon saffron in a cup. Pour in the boiling water. Let steep for 15 to 20 minutes. Strain.
- In Chinese herbal medicine, saffron stigmas are occasionally used to treat painful obstructions of the chest, to stimulate menstruation and to relieve abdominal pain.
Side Effects and Precautions
Do not use during pregnancy, as the herb can promote miscarriage. Saffron can be narcotic in large doses. Do not exceed the medicinal amount indicated. A dose of 10 – 12 g can be fatal for humans.
FAQs.
Q. Why is saffron so expensive?
Saffron is a small, perennial crocus with purple flowers cultivated in Spain, France, Sicily, Iran, and India. The plants are grown for their yellow-orange stigmas, which are picked by hand and then dried to be used as a spice in cooking. A golden yellow spice that comes from the stigma of a particular crocus. The best quality saffron is grown in Spain and Kashmir. The spice is made from dried stigmas that is threadlike female parts of the flower of a species of Crocus sativus. The young plant does not flower for the first few years. When it matures, it produces flowers with golden stigmas which are quite expensive to harvest. It is considered as costliest spice, around $15 for one gram. Each flower has only three stigmas, and it takes more than fourteen thousand stigmas to produce just one ounce of Saffron, which is the reason why the spice is so expensive. It is believed that, saffron attract wealth, help you see into the future, call the wind, invite joy and happiness.