Saffron is as old as civilization. Ancient Greeks used the spice, Saffron, to scent and purify their temples. The Roman’s used in their baths. Cleopatra used saffron as a facial mask. In Europe, Saffron was used to dye clothing red for use by nobility.
Spain used it as a culinary spice in fish dishes, i.e. Paella. Arabs added it to their coffee! Germans included saffron in their famous pot pies.
Today, saffron has become a popular supplement since studies show it can help control your appetite, reducing over indulgence.
It also is known to be the world’s most expensive spice! The higher cost is understandable when you find the bright reddish gold powder or strands are the “hand -picked” stigmata of flowers of the saffron plant. This can only be done at certain times of the year when in bloom, during a three week time-frame!
Luckily, for those who use Saffron, you only need a “pinch” at a time, so even though an ounce might be $60, it will last a longtime. It takes 80,000 crocus flowers and a quarter million dried stigmas to be handpicked before you can produce one pound of saffron.
How to use Saffron:
Always dissolve the strands or powder in warm water or milk for the beneficial compounds to be released.
Then you can add the liquid to any dish; soups, stews ,curries, pot pies and drinks! Break the strands or grind them before adding to liquid.
The taste of Saffron can vary, it’s aroma is likened to oaky wine and tastes honey-like. Once the saffron meets water its flavor will intensify; that ‘s why you only need a pinch. Be careful when buying saffron powders, some companies may combine Saffron and Turmeric to bring the price down!
In studies, Saffron can help control blood pressure, it is cheaper and with no drug side effects. A chemical compound called crocetin, in Saffron is known to reduce blood pressure just as well as your drug.
Saffron in Persia, is a traditional remedy for depression. In a study at the University of Tehran, they found Saffron’s effectiveness was very similar to that of Tofranil, a common antidepressant drug. This means it is helpful in insomnia and anxiety issues also.
Other studies have found it helps atherosclerosis by oxidizing cholesterol, the artery clogging plaque, by 30-40%. Saffron has also been found to helped with PMS and infertility, by increasing sperm motility. Researchers have even found that Saffron helped men with erectile dysfunction (ED), with a 44% improvement!
Saffron compounds can be beneficial for macular degeneration by increasing the circulation around the retina! Newer studies are showing it helps with nerve repair of the brain such as with Parkinson’s and MS.
In many parts of the world, Saffron has been used as a tea. Brew a few strands or pinch of powder in water or warm milk and drink. There are also concentrated extracts available, though they may be more expensive, and also in capsule form.
Perhaps just a spot of Saffron tea can help with the “Blues” or a “Down in the Dumps” type of day!
References:
Green Pharmacy Guide to Healing Foods by James Duke
Healing Spices by Bharat B. Aggarwal
www.blogs.naturalnews.com
Cynthia Burrows, from Austin, Texas, owns Cindy Burrows, Natural Health Consultant; assisting individuals with health issues they would like to change. She will set up a program giving choices of foods, herbs, teas and homeopathic suggestions. Cindy is past owner of Nature’s Healing Herbs, an Herbal, Green Tea, and Tincture product line, and a rare product line of Green Tea Foods. She has certificates for Herbalist at East West School of Herbology, and as Wellness Consultant with the Wellness Forum in Ohio.
Cindy is also a Medical Technologist, with a B.S. degree from Mansfield University in Mansfield Pa., she has been in healthcare for over 30 years. In 2005, she started using a new device founded in Europe, Quantum Biofeedback, “an energy rebalancing of the body”, by using our bodies electricity or frequency waves it can detect stress points in the body, she has added this to her consulting practice. She now has her Certification as a Biofeedback Specialist. She helps her clients by working with the synergy of herbs, food, homeopathy, and aromatherapy within her practice. She is a speaker, writer, and teacher. Cindy has been interviewed on TV; about the benefits of Green Tea and has been on radio about her small business tour to Ecuador.
Cindy has been an herbalist for over 20 years and has spent 6 years learning through the East West School of Herbology with Michael Tierra. She has studied Western, Chinese and Ayurvedic Herbs with a strong emphasis on nutrition. Along with many other continued studies of alternative and complementary medicine. She is a Certified Wellness Consultant, through a special program, The Wellness Forum, which has its nutrition program, now part of the curriculum at Ohio State University, providing educational seminars and workshops designed to impart relevant nutrition information to individuals to take control of their own health. These programs give healthier options and choices that can impact your longevity and quality of life. Cindy has been a speaker to many groups and has conducted many of her own classes on food and healthy life style programs.
Cindy has been involved with a hands-on healing program for the past 4 years and offers energy healing, through donation only, to anyone who needs her services.
She is Co-president of the Austin Herb Society and a member of the American Herbalist Guild. Cynthia has been a board member on many programs in the past including; La Sertoma, Arthritis Foundation, Toastmasters International, National Association of Female Executives, Handicapped Equestrian Learning Program, Entrepreneurs Association, and Austin Integrated Health Care Program.
Cindy also loves nature, animals, reading, blending teas, juices, etc.; likes to hike, and work with plants and, of course, cooking., mostly vegetarian.
Cindy has an adventurous streak.
She has organized and taken tours with business and artists groups to Big Bend, Texas, New Mexico, USA, and Ecuador, South America.
