Saffron is the most expensive and the best and most fragrant spice in the world. It is used in cooking. Saffron is in the form of thin threads with a reddish color. In addition to being widely used in cooking, it is also used in the treatment of many diseases.
The presence of two substances crocin and safranal in saffron gives it medicinal properties. This plant is also used in the medical industry. Saffron is one of the most expensive spices in the world. This spice is also known as red gold.
Its red or crimson part, which looks like thread, is the main part of the saffron plant.
The flower of this plant has 6 purple petals, 3 golden yellow flowers and a red flower which is shown as 3 strings and these three strings turn into saffron after drying.
This flower blooms only for about one week every year, it is native to Southwest Asia and the largest supply of it in the world comes from Iran. This spice originates from a flower called crocus sativus, which grows in the Mediterranean region and in Iran. Saffron belongs to the lily family and has long and thin leaves and violet flowers with three stigmas, which are picked and dried by hand to be used as a spice.
This plant, which is referred to as a kind of spice, can easily make any kind of food and sweets very tasty and fragrant.
Saffron has many properties in addition to its pleasant taste and aroma. So that it can even improve the function of the body’s immune system and be very energizing.
Iran, Spain, Greece, New Zealand and India are among the most common places to grow this plant. This plant even grows in some parts of England.
The three main compounds in saffron are:
crocin (color strength factor), picrosin (taste strength factor) and safranal (aroma strength factor).
Types of saffron from the highest quality to the lowest quality
- Nagin Super
- Nagin
- Sargol
- Pushal
- Dokhtarpich
- Whiteness (root or cream)
The saffron flower consists of several parts, including: petals, stigmas, stamens, leaves, bulbs.
Constituent elements of saffron
| Crocin | Coloring agent in saffron |
| Picrocrocin | The cause of the bitter taste of saffron |
| Safranal | The agent of saffron fragrance |
| Lycopene | These carotenoids are also present in tomato compounds |
| Beta-carotenes | These carotenoids are also present in carrot compounds. |
| Azantine | Picrocrocins are an incomplete version of the carotenoid zeaxanthin, produced through oxidative cleavage. |
The nature of saffron and the permissible amount of saffron consumption
Saffron has a dry and warm character and is invigorating.
Also, the permissible amount of consumption of this plant is different for different people.
Unit of measurement
Due to the high price of saffron and its high price, a unit called Mishqal has been introduced, which is a unit of mass measurement of objects and is also used for gold.
How to use saffron powder
There are different ways to use saffron, which we will introduce below:
- Brew it with boiling water
- Melting saffron with ice
- tea
- Saffron brew
Uses
- sweets
- In many food industries
- medicine
- drinks and…
The most important properties
- Antidepressant
- pain relief
- Prevent hair loss
- Improve respiratory health
- Improve heart health
- Improve mental health
- Improve skin health
- Strengthening the digestive system
- Increase intelligence
- To treat blood pressure and blood sugar
- Improvement of menstrual irregularity or painful periods
- Prevention of diabetes
- Treatment of gout
- People who suffer from cold stomach and abdominal pain
- Fix sleep disorder, urinary disorder and memory disorders
- It is the best detoxifier.
- To treat MS
- Improve vision
- Enhance sexual power
- Treatment of depression and nervous disorders
- Treatment of fatty liver
- Improving the skin and rejuvenating it
- Strengthen the immune system
- Cancer treatment
Disadvantages of excessive consumption
- Jaundice of the skin
- Numbness of eyelids and lips
- diarrhea
- nosebleeds
- Yellowness of the mucous membrane
- yellow eyes
- jaundice
- food poisoning
- Excessive consumption may cause poisoning and even death.
- Excessive consumption (above 50 mg) will increase body temperature and affect some internal glands such as the liver.
- Excessive consumption of this plant can cause miscarriage in the early months of pregnancy
Nutritional value table
| Constituent compounds | The amount of each in 100 grams of food |
| energy | 310 kcal |
| Carbohydrate | 65.37 grams |
| Protein | 11.43 grams |
| fat | 5.85 grams |
| water | 11.90 grams |
| fiber | 3.90 grams |
| sugar | 0.00 grams |
| Cholesterol | 0.00 mg |
| Vitamins | |
| Type of vitamin | The amount of each in 100 grams of food |
| Vitamin A | 27.00 micrograms |
| Vitamin D | 0.00 µg |
| Vitamin E | 0.00 mg |
| Vitamin K | 0.00 µg |
| Vitamin C | 80.80 mg |
| Thiamine (B1) | 0.12 mg |
| Riboflavin (B2) | 0.27 mg |
| Niacin (B3) | 1.46 mg |
| Choline (B4) | 0.00 mg |
| pantothenic acid (B5) | 0.00 mg |
| Vitamin B6 | 1.01 mg |
| Folate (B9) | 93.00 micrograms |
| Vitamin B12 | 0.00 mg |
| Minerals | |
| Mineral type | The amount of each in 100 grams of food |
| calcium | 111.00 mg |
| iron | 11.10 mg |
| magnesium | 264.00 mg |
| phosphorus | 252.00 mg |
| Potassium | 1724.00 mg |
| sodium | 148.00 mg |
| Roy | 1.09 mg |
| copper | 0.33 mg |
| Manganese | 28.41 mg |
| selenium | 5.60 micrograms |
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