Red saffron is one of the foods that are both edible and toxic. Many believe that excessive use of this spice can be dangerous to death for a person. This plant is also precious in terms of price and is expensive.
According to Greek mythology, Zeus asked his counterparts to bathe in saffron to gain strength and multiply their power! Red saffron is mentioned in the oldest Egyptian medical textbook, which dates back to 1550 years before the birth of Jesus Christ. To better understand the properties of this plant and how to use it, continue reading.
The most critical reported properties of red saffron from ancient times to new research today include analgesic, antidepressant, antiseptic, anti-edema, antiseptic, antispasmodic, anti-flatulence, anti-cancer, sexual enhancer, heart tonic, free radical scavenger, diaphoretic, digestive Regulates, expectorant, lowers blood cholesterol, lowers hypertension, strengthens nerves, protects nerves, analgesic, strengthens the stomach and strengthen the uterus. Saffron is anti the muscle cramp and refreshing and is traditionally prescribed for abdominal muscle contraction, muscle cramps, and menstrual cramps.
Research has shown that consuming this spice also stimulates emotions. Saffron consumption increases blood flow and warms tissues and sexual arousal. Of course, this particular spice also stimulates the tissues of the uterus. It should be used with caution because immoderate consumption can lead to unpleasant side effects such as bleeding! According to new research in Spain, regular consumption of saffron helps reduce heart disease.
For more information on this, read the article A Strong Heart with Saffron. Other studies have shown the effects of lowering triglycerides and cholesterol in saffron. Researchers have even compared its use and benefits in depressed people with the effects of Prozac (fluoxetine) and found the same results.
10 to 15 saffron strings weigh about one-tenth of a gram and are allowed for one use. Dosage in a day, not once, can be up to one gram, but consuming one gram at a time may cause nausea and vomiting, and consuming more than 5 grams at a time may cause various bleeding, especially From the uterus abortion and death.
Even excessive consumption of this spice can cause uterine bleeding, bloody diarrhea, blood in the urine, nosebleeds, bleeding around the lips and eyes, yellowing of the skin, and yellowing of the mucous membranes. Of course, the maximum lethal amount of saffron is 20 grams. However, the use of saffron in any form and any product up to one-tenth of a gram per day is unrestricted for adults, and if it is not consumed every day, it can be consumed more than one-tenth of a gram and less than one gram per day.
For ideal storage, saffron should be protected from light and moisture. Plastic containers are not suitable for storage because their essential oil is reduced in a short time, and the quality of saffron is reduced. It is also better to use it as a powder or use it in a short time because the essential oil evaporates faster than the powder. Meanwhile, brewed saffron can be kept in the cool part of the refrigerator for up to a week. How to store saffron?
In foods or beverages, the red saffron powder can be used directly, or a little lukewarm water can be added to the powder, and after soaking for a few minutes, stir it with a small spoon and then add. The difference between red saffron and other plants is that it is not hard because it does not need much time to get rid of its useful substances and compounds. After all, plant soft tissues quickly remove the substances.
If we add this spice to the food properly, it will return its color and taste, and to speed up this process, it is better to soften the saffron a little in the mill and moisten it. Of course, for saffron to be better pulverized by small mills, it is better to add one or two sugar cubes to about 1 to 5 grams of saffron. Red saffron can also be directly softened and powdered directly in small mortars, mostly made of marble.
It is interesting to know that red saffron is one of the plants that, unfortunately, is sometimes committed to it due to its high price. It has even been seen that brick powder has been sold to customers instead of saffron. One of the essential frauds in the field of saffron is coloring other flowers and selling them as red saffron. The colored flowers are very similar to saffron in terms of appearance, but it is different in terms of smell and properties. Colored flowers can produce a color similar to saffron. For this reason, in many places, such as the United States, it is used instead of saffron.
Excellent and pure red saffron can be distinguished by color and smell. The color of high-quality saffron is reddish-yellow-orange. In addition, saffron has a delightful and penetrating smell, so the more the smell of saffron, the fresher it is. It should not be forgotten that a low odor signifies that saffron is old or not pure. The excellent taste and color of red saffron also depend on the type of saffron.
The thicker the saffron in the food, the brighter its yellow, golden yellow, or red color. The thinner it is, the less color it gets. Suppose the saffron is fresh and away from heat, sunlight, and moisture in closed glass containers in good condition, and its cultivation is ecologically suitable in climatic conditions. In that case, the taste and smell will be better.
Do not forget that batch saffron is a suitable type of red saffron, and during the transportation process, part of the saffron may be crushed, and only the lower part remains, which reduces the quality of the batch and its value. Detecting the original saffron from counterfeit saffron