Saffron, scientifically called crodcus stativus, is a perennial plant that has a spherical onion and is covered with a brown membrane. It is harvested in southwest Asia and southern Europe. The plant is composed of stems and six petals of purple and three red strands that make up the same commercial saffron.
Strands contain fats, minerals and mucilage. The perfume and smell of saffron is due to the colorless essence of troponin and an oxygenated compound with sinol called safranal. The saffron flavor is related to the bitter heterocid picrocrocin. The color of saffron is related to a substance called crocin.
Of every 100 to 200 Thousand saffron flowers, about 5 kg of saffron is produced, which is about 1 kg when dried.
From saffron for lower blood pressure and cholesterol,sedative, appetizing, antispasmodic, preventing heart disease and cancer, enhancing memory memory, lowering blood pressure, asthma treatment, skin diseases treatment, Genital Infection, Jaundice, menstrual delay, Bloating Abdomen,Used to.
Saffron should be kept away from moisture and preferably kept in glass or metal containers. Due to the fact that saffron essence can be evaporated,Keeping it in the open environment reduces its medicinal effects and quality.