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What is saffron? What is it used for?

 

Saffron is arguably the most expensive herb in the world, due to amount of time and energy it takes to harvest. The term saffron actually refers to the dried stigmas and top of the saffron crocus, a type of flower similar to safflower. In China, saffron grows predominantly in the Henan, Hebei, Zhejiang, Sichuan and Yunnan provinces. The stigmas are picked by hand and dried. It takes approximately 75,000 saffron flowers to produce one pound of saffron stigma. In many cultures, saffron is used as a spice and for culinary purposes; however, it has many medicinal uses as well.

 

In traditional Chinese medicine, saffron has a sweet taste and cold properties, and is associated with the Heart and Liver meridians. Its main functions are to invigorate the blood, remove stagnation, clear the meridians and release toxins. It is typically used to treat conditions such as high fevers and related conditions that may be caused by pathogenic heat, and to help break up blood clots. There is also anecdotal evidence that saffron can inhibit the growth of some types of cancer cells. Small amounts of saffron can increase the incidence of contractions in pregnant women.

 

Active Constituents (Crocin and Safranal) Crocin

Chemical Formula: C44H64O24
Chemical Family: Carotenoids
Extracted From: Gardenia
CAS Number: 42553-65-1