17/05/2018
A spice derived from the flower of Crocus sativus (which also is its scientific name), saffron (and its threads, especially) is mainly used as a seasoning and coloring agent in food. Apart from its uses, it is also well known for being one of the most expensive spices in the world.
Saffron (Kesar in Hindi, Jafran in Bengali, Kumkumappu in Tamil, Kumkuma pubba in Telugu and Zaeafran in Arabic) is thought to have originated in or near Persia, from where it propagated to Eurasia, and then to parts of North America, North Africa, and Oceania. The plant usually thrives in the Mediterranean maquis (a place in the Mediterranean regions with dense evergreen shrubs), and in similar climates where hot and cold summer breezes blow over semi-arid lands. The flower of the plant is purple and possesses a honey-like fragrance. The stems grow up to 20 to 30 cm in height, and they, along with the flowers and roots, develop between October and February.
Saffron comes in various varieties; some of the popular ones include –
– Padmagadhi, grown in Kashmir and often considered the best variety (also called Mongra or Lacha saffron).
– Parasika kumkuma, which has bigger strands.
– Madhugandhi, which has thick strands that are rough to tough (and are slightly white).
– Bahilka, which has tiny white strands.
Why Is Saffron Good For You?
As per the writings of Hippocrates (often regarded as the father of medicine), saffron is a wonderful treatment for colds and coughs, stomach issues, uterine bleeding, insomnia, flatulence, and even heart trouble.
Saffron is extremely rich in manganese, which helps regulate blood sugar and aids the formation of bones, tissues, and s*x hormones (1). It also contains vitamin C that fights infections and aids iron absorption. More interestingly, saffron contains over 150 volatile compounds. Most of saffron’s healthful qualities can be attributed to crocin, a compound in saffron.
Even saffron milk has great things to offer. This spice, when combined with milk, can improve digestion and appetite, keep your skin healthy, and even enhance your immunity. Drinking saffron milk every day, especially before going to bed, can promote sound sleep. Saffron oil can make your skin glow – and even saffron water has amazing properties.
All of this boils down to the contents in saffron – which is what we will look at now.
What Is The Nutritional Profile Of Saffron?
Saffron, in about 100 grams of its quantity contains 310 kilocalories, 65.37 grams of carbohydrates, 11.43 grams of protein, 5.85 grams of fat and 0mg of cholesterol. Dietary fibre content is 3.9 grams with other minerals like calcium 111mg, copper, 0.328mg, iron 11.10mg, magnesium 264mg and manganese 28mg contributing to its mineral base.
PRINCIPLE NUTRIENT VALUE PERCENTAGE OF RDA
Energy 310 Kcal 15.5%
Carbohydrates 65.37 g 50%
Protein 11.43 g 21%
Total Fat 5.85 g 29%
Cholesterol 0 mg 0%
Dietary Fiber 3.9 g 10%
VITAMINS
Folates 93 µg 23%
Niacin 1.46 mg 9%
Pyridoxine 1.010 mg 77%
Riboflavin 0.267 mg 20%
Vitamin A 530 IU 18%
Vitamin C 80.8 mg 135%
ELECTROLYTES
Sodium 148 mg 10%
Potassium 1724 mg 37%
MINERALS
Calcium 111 mg 11%
Copper 0.328 mg 37%
Iron 11.10 mg 139%
Magnesium 264 mg 66%
Manganese 28.408 mg 1235%
Phosphorus 252 mg 36%
Selenium 5.6 µg 10%
Zinc 1.09 mg 10%
We saw why saffron is good for you. But that’s not all – there are numerous other ways this expensive spice can make your life better. Let’s take a look at them.
What Are The Benefits For Skin?
One doesn’t need to reiterate on the benefits saffron has for the skin. Listed below are the various ways (with their respective packs/masks) the spice can enhance your skin
Offers Radiant Skin
To get radiant and smooth skin, prepare the following face pack.
Mix 1 teaspoon of sandalwood powder, 2 to 3 strands of saffron, and 2 spoons of milk.
Wash your face and wipe with a cloth before applying this face mask.
Apply it while your face is still wet.
Massage your skin thoroughly in a circular motion.
Allow it to dry for 20 minutes, then rinse off.
This mask should be applied once a week for maximum results
Storage
Saffron should be stored in an airtight container, preferably in a glass jar in a cool, dark, and dry place. The ideal storage temperature for saffron is below 68°F and in less than 40% humidity.
Like other herbs and spices, saffron is also sensitive to light so it should be wrapped in a foil if kept in a transparent container. If the saffron stigmas are compressed together, they should be loosened and separated a bit before being transferred to the jar. This will make it easier to pull or shake out a few threads at a time.
Though saffron can last several years if stored properly, it is advisable to use it within two years as it will increasingly lose more and more of its flavor with age.