Purple Saffron

Saffron Crocus is a pretty bulb with purple flowers, each with three stigmas. It has been grown as a spice and a dye since ancient times. The name is derived from zafaran, the Arabian word for yellow. It is famous as an ingredient in paella, bouillabaisse and risotto. It is a perennial bulb to 40 cm high and summer dormant. It requires a cold winter with a few frosts to flower successfully. Older, larger bulbs, 5 years or more, can produce up to 15 flowers before they subdivide into multiple daughter corms. It is believed that saffron originated and was first cultivated in Greece, but today the spice is primarily grown in Iran, Greece, Morocco, and India. While micro-scale production of saffron does exist in the United States, most saffron found here is imported. Each flower produces only three threads (stigmas) of saffron, and it blooms for only one week each year. The saffron must be harvested—by hand!—in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It takes about 1,000 flowers to produce just one ounce of saffron. That’s why you’ll pay $10 to $13 per gram for the real deal. To make sure you’re getting the best stuff, take a sniff—you want saffron that smells a bit like sweet hay. It should also have all red stigmas, no yellow stamens. saffron comes from the bright red stigmas of the saffron crocus (Crocus sativus) which flowers in the Fall in many different countries, including Greece, India, Iran, Afghanistan and Spain. The Crocus sativus stigmas are the female part of the flower. In a good year, each saffron crocus plant might produce several flowers. Each flower contains three stigmas, which are the only part of the saffron crocus that when dried (cured) properly, become commercial saffron. Each red stigma is like a little capsule that encloses the complex chemicals that make up saffron’s aroma, flavor, and yellow dye. Purple saffron has a long history of more than 4,500 years since the first documentation appeared in the 7th century BC. It was used in the Middle East and then spread all over the world. Seasoning for food, perfume, dying hair and clothes, especially as a medicinal plants. Archeological evidences shows that saffron has its origin within the Zargos range of mountains in Iran, where around one kilo of saffron was used in the royal cooking each day. One among the oldest dyes in world is saffron that has been mentioned even by Homer and Virgil. The Greeks claimed that they were the first consumers of saffron, but it is safe to say that the Iranians were the first country to grow saffron and are now the largest saffron producer in the world.

Advantages of Purple Saffron

Purple saffron additionally has a calming effect because of its excessive magnesium. It reduces spasms, and additionally has a useful impact at the prevention of cardiovascular illnesses and type 2 diabetes. The sedative effect of magnesium, that is observed in saffron, is very beneficial for tension or stress. Saffron tea is often used as a mood-enhancing tea. Some users even reported increased energy exposure and euphoria once using purple saffron. Saffron is additionally known for strong nootropic effects, which implies it can improve psychological feature performance and memory function. If consumed in little doses and purple saffron stimulates and promotes good digestive activity by stimulating the liver. Safranal, contained in saffron, also acts as a tranquillizer on the nervous system. It is used to reduce gum pain, however it may also reduce menstrual pain and back pain, that are often related to menstruation. The iron in saffron contributes to the transport of oxygen and the formation of hemoglobin in body. Magnesium is found in high amounts in saffron and acts as a good muscle relaxant, so if you want to relieve muscle spasms and pain, you can use it in your cooking or some recipe ideas such as saffron tea recipe. The high amount of beta-carotenes (or carotenoids) in purple saffron performs a completely essential antioxidant role. This, in turn, will assist in the fight against cell aging, and might additionally have an anti-cancer effect. In a clinical study conducted by the Association for Biomedical Diabete Research, people who suffer from diabete who drink tea mixed with saffron experienced significant reductions in cholesterol levels.

Disadvantages of Purple Saffron

In fact, purple saffron has some very noticeable but rare side effects such as dry mouth, anxiety, and drowsiness. Some people have also reported nausea or vomiting, constipation or diarrhea, hot flashes, and headaches. If you’ve had allergies in the past, you should definitely avoid using saffron . Some people may have an allergic reaction to the carotenoids in saffron, which often takes form as hives, nasal congestion, or difficulty in breathing. While purple saffron is generally beneficial for eczema, in other cases it has been known to have the opposite effect. The same goes for its use to lower blood pressure. High doses can cause toxicity, including yellow color of the skin and mucous membranes; vomiting and dizziness. Large amounts of saffron can cause the uterus contract and possibly lead to miscarriage. Pregnant women must avoid using more than five gram saffron per day because it has a stimulating impact on the uterus. Taking high doses of purple saffron for a long time can lower your red blood cell count.