It was not long before the Crocus sativus plant, as it is biologically known, became more affectionately referred to as Saffron, a derivative of the Arabic word zafaran, meaning yellow.
This herb, and food condiment, is one of the world’s most expensive products by weight, and not surprisingly, since close to 200 000 flowers need to be harvested to yield just one pound of saffron.
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This small perennial plant finds its home along the Mediterranean through France, Spain, Italy and Greece and also grows naturally in Iran. The herb has been used since Roman times both as a food spice, adding full flavour and rich colour to numerous Mediterranean dishes, and medicinally as a stimulant primarily.
Parts used
Dried stigmas
Medicinal actions
Antispasmodic
Aphrodisiac
Appetizer
Carminative
Emmenagogue
Expectorant
Sedative
Stimulant
Rejuvenative
What Saffron is used for
Rheumatism and neuralgia
Indigestion and constipation
Flatulence
Uterine infections
Headaches
Bruises and skin sores
Haemorrhoids
Saffron might also offer an antidote to premenstrual syndrome, a recent study suggests. However, more research needs to confirm these results.
Safety
Saffron should be avoided during pregnancy. Large doses have also been known to cause kidney damage and act negatively on the central nervous system. An overdose of Saffron can even be fatal.
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