Saffron Spices

Saffron is a rare herb that gives out the most beautiful colour and flavour. It has many uses, from enhancing the appeal of vegetables and main courses, to flavouring traditional desserts and also in spiritual practices. Along with these uses, saffron is also endowed with many remedial properties as well.

Pure saffron is most commonly used as a flavouring agent. It is cultiavted in many parts of the world, the most common being Spain, Iran and North India. It is cold in action, an aphrodisiac, tonic, digestive, appetiser, anodyne. It helps bring clear menses in women.

The general use of saffron has been in sweetmeats.

In ancient forms of medicine, saffron was mixed with musk, nutmeg, mace cardamom, cloves, cinnamon, ginger, pepper and black pepper and rubbed into the juice of the betel leaf. Small, thin, minute pills were made of this. One or two of them were taken daily. These are called musk pills. They help digest milk, stop plegm, cure colds and cough, lethargic sneezing, and help keep fit and active.

Not only are most ailments taken care of, but the stool is also formed better. This is given mainly to infants who digest breast milk or outside milk to ensure they do not suffer from colds and cough, and also so they get better, sound sleep. For grown ups, this has the effect of a good tonic and aphrodisiac.

Take some clarified butter made from cow’s milk, rub a few strands of saffron and inhale it. Headaches caused from excessive fire are cured immediately.

The use of saffron is best to cure a range of ailments. Add them to sweets generously. Give children a dose of saffron by adding it to their puddings, foods and even milk. It will cool the body and refresh the mind well.

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