Saffron gives a luminous
yellow-orange colouring to foods, widely used in Indian, European, Arab, and
Turkish cuisines. In foods, saffron is used as a spice and as a flavoring agent.
Home uses
Saffron has been used as a fabric
dye and in perfumery.Widely used in cooking in many cuisines, ranging from the
Milanese risotto of Italy to the bouillabaisse in France and to the biryani
with various meat accompaniments in South Asia.
Medical uses
Saffron has a long medicinal history
as part of traditional healing; studies have shown that the spice has possible anticarcinogenic,
anti-mutagenic, immunomodulating, and antioxidant properties.Saffron stigmas,
and even petals, can be helpful for depression. Saffron may protect the eyes
from the direct effects of bright light and retinal stress apart from slowing
down macular degeneration. Other studies have indicated that saffron may have
many potential medicinal properties.
Diseases treatment
Saffron used for asthma, cough, whooping cough, and to
loosen phlegm (as an expectorant). It is also used for insomnia, cancer,
atherosclerosis, intestinal gas (flatulence), depression, Alzheimer’s disease,
fright, shock, hemoptysis, pain, heartburn, and dry skin.
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