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SAFFRON-A TREASURE OF THE ANCIENT MEDICINE CHEST-AN OVERVIEW

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DOI: 10.20959/wjpr20174-8285

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 World Journal of Pharmaceutical Research
Mall et al. World Journal of Pharmaceutical
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Volume 6, Issue 4, 1604-1623. Review Article ISSN 2277– 7105

SAFFRON-A TREASURE OF THE ANCIENT MEDICINE CHEST-AN

OVERVIEW

T. P. Mall* and S. C. Tripathi

Postgraduate Department of Botany, KIsan PG College, Bahraich (UP) India.

ABSTRACT
Article Received on
16 Feb. 2017, Saffron (Kesar) is the king of super foods. In terms of weight, it is even
Revised on 10 March 2017, more expensive than gold and has been in use for thousands of years
Accepted on 31 March 2017
DOI: 10.20959/wjpr20174-8285 because of its special medicinal benifits. Saffron is very warm in its
post digestive effect and hence, it should only be consumed in winters.
It is frequently given to asthma patients in warm milk and is very good
*Corresponding Author
for treating recurring sinusitis, upper respiratory infections, weak lungs
Dr. T. P. Mall
Postgraduate Department of and low vitality. It is also considered to be an aphrodisiac which is
Botany, KIsan PG College, linked to male fertility improvement and is a treasured ingredient in
Bahraich (UP) India. medicines used to treat skin disorders as well as blemish-reducing skin
creams. The other benefits of saffron include the treatment of
menstrual disorders. Diabetics should drink saffron boiled in milk with a teaspoon of ghee or
butter. In case of patients with weak liver, it helps to get rid of toxins.

KEWWORDS: Kesar, Saffron, Zafaran, Medicinal uses.

INTRODUCTION
Our interactions with plants and animals go back to prehistoric days when early man used his
wits to survive in a hostile environment. First and foremost, he had to feed himself and his
family. He had to distinguish which plants were safe to eat from those that were non-edible
and poisonous. The behaviour of animals naturally provided many hints. However, what is
edible to an animal is not necessarily safe for humans. Thus early man probably tried the non-
edible and the poisonous in his quest for food and also encountered plants that caused strange
and wonderful sensations, sometimes accompanied by colourful visions.

By trial and error he learned which plants were palatable and edible. These were eaten either
raw or cooked. those that were poisonous or caused undesirable and strange reactions were

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avoided. As his familiarity with plants increased, he naturally identified those that could
sooth or heal wounds and those that could cure illnesses (Chin, 2005).

Traditional medicines are used by about 60 percent of the world’s population. These are not
only used for primary health care just in rural areas, in developing countries, but also in
developed countries, where modern medicines are predominantly used. While the traditional
medicines are derived from medicinal plants, minerals, and organic matter, the herbal drugs
are prepared from medicinal plants only. Use of plants as a source of medicines has been
inherited and is an important component of the health care system in India. There are about
45,000 plant species in India, with high concentration in the region of Eastern Himalayas,
Western Ghats and Andman Nicobar Island. The officially documented plants with medicinal
potential are three thousand but traditional practioners use more than six thousand. India is
the largest producer of medicinal herbs and is appropriately called the botanical garden of the
world. In rural India, seventy percent of the population is dependent on the traditional system
of medicine, the Ayurveda, which is the ancient Indian therapeutic measure renowned as one
of the major systems of the alternative and complementary medicine (Bhatia, et al., 2013).

The available literature reveals that saffron is a multipurpose, nutrimental and ethnomedicinal
has a variety of metabolic chemicals which may be used in the form of home remedies and
for traditional medicine. Considering the multipurpose importance of the saffron, the present
review is an attempt to summarise the information’s available on this valuable plant product
which is yet not popular among the mass due to one reason or the other despite providing an
array of benefits.

Saffron is a small bulbous perinial spice derived from the flower of Crocus sativus Linn., a
member of family Lilyaceae commonly known as the "saffron crocus". Saffron crocus grows
to 20–30 cm and bears up to four flowers, each with three vivid crimson stigmas, which are
the distal end of a carpel. The styles and stigmas, called threads, are collected and dried to be
used mainly as a seasoning and colouring agent in food. Saffron, long among the world's
most costly spices by weight is native to Southwest Asia and was probably first cultivated in
or near Greece. As a genetically monomorphic clone, it was slowly propagated throughout
much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
In India is cultivated in Jammu and Kashmir.

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The domesticated saffron crocus, Crocus sativus Linn., is an autumn-flowering perennial

plant unknown in the wild. Its progenitors are possibly the Eastern Mediterranean autumn-
flowering Crocus cartwrightianus, which is also known as "wild saffron" and originated in
Greece. The saffron crocus probably resulted when Crocus cartwrightianus was subjected to
extensive artificial selection by growers seeking longer stigmata. Crocus thomasii and Crocus
pallasii are other possible sources.

It is a sterile triploid form, which means that three homologous sets of chromosomes
compose each specimen's genetic complement;. C sativus bears eight chromosomal bodies
per set, making for twenty four in total. Being sterile, the purple flowers of C. sativus fail to
produce viable seeds; reproduction hinges on human assistance: clusters of corms,
underground, bulb-like, starch-storing organs, must be dug up, divided, and replanted. A
corm survives for one season, producing via this vegetative division up to ten "cormlets" that
can grow into new plants in the next season. The compact corms are small, brown globules
that can measure as large as five cm in diameter, have a flat base, and are shrouded in a dense
mat of parallel fibres; this coat is referred to as the "corm tunic". Corms also bear vertical
fibers, thin and net-like, that grow up to five cm above the plant's neck.

The plant grows to a height of twenty to thirty cm , and sprouts five to eleven white and non-
photosynthetic leaves known as cataphylls. These membrane-like structures cover and protect
the crocus's five to eleven true leaves as they bud and develop. The latter are thin, straight,
and blade-like green foliage leaves, which are one to three mm in diameter, which either
expand after the flowers have opened ("hysteranthous") or do so simultaneously with their
blooming ("synanthous"). C. sativus cataphylls are suspected by some to manifest prior to
blooming when the plant is irrigated relatively early in the growing season. Its floral axes, or
flower-bearing structures, bear bracteoles, or specialised leaves, that sprout from the flower
stems; the latter are known as pedicels. After aestivating in spring, the plant sends up its true
leaves, each up to forty cm in length. In autumn, purple buds appear. Only in October, after
most other flowering plants have released their seeds, do its brilliantly hued flowers develop;
they range from a light pastel shade of lilac to a darker and more striated mauve. The flowers
possess a sweet, honey-like fragrance. Upon flowering, plants average less than thirty cm in
height. A three-pronged style emerges from each flower. Each prong terminates with a vivid
crimson stigma twenty five to thirty mm in length.

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The plants grow poorly in shady conditions; they grow best in full sunlight. Fields that slope
towards the sunlight are optimal (i.e., south-sloping in the Northern Hemisphere). Planting is
mostly done in June in the Northern Hemisphere, where corms are lodged seven to fifteen cm
deep; its roots, stems, and leaves can develop between October and February. Planting depth
and corm spacing, in concert with climate, are critical factors in determining yields. Mother
corms planted deeper yield higher-quality saffron, though form fewer flower buds and
daughter corms. Italian growers optimise thread yield by planting fifteen cm deep and in
rows two to three cm apart; depths of eight to ten cm optimise flower and corm production.
Greek, Moroccan, and Spanish growers employ distinct depths and spacings that suit their
locales.

Crocus sativus prefers friable, loose, low-density, well-watered, and well-drained clay-
calcareous soils with high organic content. Traditional raised beds promote good drainage.
Soil organic content was historically boosted via application of some twenty to thirty tonnes
of manure per hectare. Afterwards, and with no further manure application, corms were
planted. After a period of dormancy through the summer, the corms send up their narrow
leaves and begin to bud in early autumn. Only in mid-autumn do they flower. Harvests are by
necessity a speedy affair: after blossoming at dawn, flowers quickly wilt as the day passes.
All plants bloom within a window of one or two weeks. Bacillus subtilis FZB24 infects
Crocus sativus and affects the quantity as well as the quality of the flowers saffron.

Roughly one hundred and fifty flowers together yield one g of dry saffron threads; to produce
twelve g of dried saffron (or seventy two g moist and freshly harvested), one kg of flowers
are needed; four hundred fifty kg yields 5.7 g of dried saffron. One freshly picked flower
yields an average thirty mg of fresh saffron or seven mg dried.

Saffron's also known as Zafaran taste and iodole form or hay-like fragrance result from the
chemicals picro -crocin and safranal. It also contains a carotenoid pigment, crocin, which
imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a
7th-century BC Assyrian botanical treatise compiled under Ashurbanipal, and it has been
traded and used for over four millennia. Iran now accounts for approximately 90% of the
world production of saffron.

Saffron contains more than one hundred fifty volatile and aroma-yielding compounds. It also
has many nonvolatile active components, many of which are carotenoids, including

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zeaxanthin, lycopene, and various α- and β-carotenes. However, saffron's golden yellow-
orange colour is primarily the result of α-crocin. This crocin is trans-crocetin di-(β-D-
gentiobiosyl) ester; it bears the systematic (IUPAC) name 8,8-diapo-8,8-carotenoic acid. This
means that the crocin underlying saffron's aroma is a digentiobiose ester of the carotenoid
crocetin. Crocins themselves are a series of hydrophilic carotenoids that are either
monoglycosyl or diglycosyl polyene esters of crocetin Crocetin is a conjugated polyene
dicarboxylic acid that is hydrophobic, and thus oil-soluble. When crocetin is esterified with
two water-soluble gentiobioses, which are sugars, a product results that is itself water-
soluble. The resultant α-crocin is a carotenoid pigment that may comprise more than ten
percent of dry mass of saffron. The two esterified gentiobioses make α-crocin ideal for
colouring water-based and non-fatty foods such as rice dishes.

The bitter glucoside picrocrocin is responsible for saffron's flavour. Picrocrocin

systematicname:4-(β-D-glucopyranosyloxy)-2,6,6-trimethylcyclohex-1-ene-1-carbox-
aldehyde) is a union of an aldehyde sub-element known as safranal (systematic name: 2,6,6-
trimethylcyclohexa-1,3-diene-1-carboxaldehyde) and a carbohydrate. It has insecticidal and
pesticidal properties, and may comprise up to four percent of dry saffron. Picrocrocin is a
truncated version of the carotenoid zeaxanthin that is produced via oxidative cleavage, and is
the glycoside of the terpene aldehyde safranal.

When saffron is dried after its harvest, the heat, combined with enzymatic action, splits
picrocrocin to yield D–glucose and a free safranal molecule. Safranal, a volatile oil, gives
saffron much of its distinctive aroma. Safranal is less bitter than picrocrocin and may
comprise up to 70% of dry saffron's volatile fraction in some samples. A second element
underlying saffron's aroma is 2-hydroxy-4,4,6-trimethyl-2,5-cyclohexadien-1-one, which
produces a scent described as saffron, dried hay-like. Chemists find this is the most powerful
contributor to saffron's fragrance, despite its presence in a lesser quantity than safranal. Dry
saffron is highly sensitive to fluctuating pH levels, and rapidly breaks down chemically in the
presence of light and oxidising agents. It must, therefore, be stored away in air-tight
containers to minimise contact with atmospheric oxygen. Saffron is somewhat more resistant
to heat.

Saffron is not all of the same quality and strength. Strength is related to several factors
including the amount of style picked along with the red stigma. Age of the saffron is also a
factor. More style included means the saffron is less strong gram for gram, because the colour

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and flavour are concentrated in the red stigmata. Saffron from Iran, Spain and Kashmir is
classified into various grades according to the relative amounts of red stigma and yellow
styles it contains. Grades of Iranian saffron are: "sargol" (red stigma tips only, strongest
grade), "pushal" or "pushali" (red stigmata plus some yellow style, lower strength), "bunch"
saffron (red stigmata plus large amount of yellow style, presented in a tiny bundle like a
miniature wheat sheaf) and "konge" (yellow style only, claimed to have aroma but with very
little, if any, colouring potential). Grades of Spanish saffron are "coupé" (the strongest grade,
like Iranian sargol), "mancha" (like Iranian pushal), and in order of further decreasing
strength "rio", "standard" and "sierra" saffron. The word "mancha" in the Spanish
classification can have two meanings: a general grade of saffron or a very high quality
Spanish-grown saffron from a specific geographical origin. Real Spanish-grown La Mancha
saffron has PDO protected status and this is displayed on the product packaging. Spanish
growers fought hard for Protected Status because they felt that imports of Iranian saffron re-
packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La
Mancha brand.

Countries producing less saffron do not have specialized words for different grades and may
only produce one grade. Artisan producers in Europe and New Zealand have offset their
higher labor charges for saffron harvesting by targeting quality, only offering extremely high
grade saffron.

In addition to descriptions based on how the saffron is picked, saffron may be categorized
under the international standard ISO 3632 after laboratory measurement of crocin
(responsible for saffron's colour), picrocrocin (taste), and safranal (fragrance or aroma)
content. However, often there is no clear grading information on the product packaging and
little of the saffron readily available in UK is labelled with ISO category. This lack of
information makes it hard for customers to make informed choices when comparing prices
and buying saffron.

Determination of non-stigma content ("floral waste content") and other extraneous matter
such as inorganic material ("ash") are also key. Grading standards are set by the
International Organization for Standardization, a federation of national standards bodies.
ISO 3632 deals exclusively with saffron and establishes three categories: III (poorest quality),
II, and I (finest quality). Formerly there was also category IV, which was below category III.
Samples are assigned categories by gauging the spice's crocin and picrocrocin content,

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revealed by measurements of specific spectrophotometric absorbance. Safranal is treated

slightly differently and rather than there being threshold levels for each category, samples
must give a reading of twenty to thirty for all categories.

These data are measured through spectrophotometry reports at certified testing laboratories
worldwide. Higher absorbances imply greater levels of crocin, picrocrocin and safranal, and
thus a greater colouring potential and therefore strength per gram. The absorbance reading of
crocin is known as the "colouring strength" of that saffron. Saffron's colouring strength can
range from lower than eighty (for all category IV saffron) up to two hundred or greater (for
category I). The world's finest samples (the selected, most red-maroon, tips of stigmata
picked from the finest flowers) receive colouring strengths in excess of two hundred and
fifty, making such saffron over three times more powerful than category IV saffron. Market
prices for saffron types follow directly from these ISO categories. Sargol and coupé saffron
would typically fall into ISO 3632 category I. Pushal and mancha would probably be
assigned to category II. On many saffron packaging labels, neither the ISO 3632 category nor
the colouring strength (the measurement of crocin content) is displayed.

However, many growers, traders, and consumers reject such lab test numbers. Some people
prefer a more holistic method of sampling batches of threads for taste, aroma, pliability, and
other traits in a fashion similar to that practised by experienced wine tasters. However, ISO
3632 grade and colouring strength information allow consumers to make instant comparisons
between the quality of different saffron brands, without needing to purchase and sample the
saffron. In particular, consumers can work out value for money based on price per unit of
colouring strength rather than price per gram, given the wide possible range of colouring
strengths that different kinds of saffron can have.

Despite attempts at quality control and standardisation, an extensive history of saffron

adulteration, particularly among the cheapest grades, continues into modern times.
Adulteration was first documented in Europe's Middle Ages, when those found selling
adulterated saffron were executed under the Safranschou code. Typical methods include
mixing in extraneous substances like beetroot, pomegranate fibres, red-dyed silk fibres, or the
saffron crocus's tasteless and odourless yellow stamens. Other methods included dousing
saffron fibres with viscid substances like honey or vegetable oil to increase their weight.
However, powdered saffron is more prone to adulteration, with turmeric, paprika, and other
powders used as diluting fillers. Adulteration can also consist of selling mislabelled mixes of

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different saffron grades. Thus, in India, high-grade Kashmiri saffron is often sold and mixed
with cheaper Iranian imports; these mixes are then marketed as pure Kashmiri saffron, a
development that has cost Kashmiri growers much of their income.

 Nutritional Potentiality of Saffron: (Source-USDA Nutrition Chart):

Principle, Nutrient Value and RDA Percentage are given respectably
 Energy-310 Kcal,15.5%; Carbohydrate-65.37 g, 50%; Protein-11.43 g, 21%; Total
Fat-5.85 g, 29%; Cholesterol-0 mg, 0% and Dietary Fiber-3.9 g, 10%.
 Vitamins: Folates-93 /ug, 23%; Niacin-1.46 mg, 9%, Pyridoxin-1.010, 77%;
Riboflavin-0.267 mf, 20%, Vitamin A-530 IU, 18% and Vitamin C-80.8 mg, 135%.
 Electrolytes: Sodium-148 mg, 10% and Potassium-1724 mg, 37%.
 Minerals: Calcium-111 mg, 11 %, Copper-0.328mg, 37%, Iron-11.10mg, 139%,
Magnecium-264 mg, 66%, Manganese-28.408 mg,1235%, Phosphorus-252 mg, 36%,
Selanium-5.6 /ug, 10% and Zinc-1.09mg, 10%.

 Uses
 Crushed saffron threads are soaked in hot but not the boiling water for several minutes
prior to use in cuisine. This helps release the aromatic components.
 Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with
grassy or hay-like notes, while its taste has also been noted as hay-like and sweet.
 Saffron also contributes a luminous yellow-orange colouring to foods.
 Saffron is widely used in Persian, Indian, European, Arab, and Turkish cuisines.
Confectioneries and liquors also often include saffron.
 Saffron has also been used as a fabric dye, particularly in China and India, and in
perfumery.
 It is used for religious purposes in India, and is widely used in cooking in many cuisines,
 One of the most esteemed use for saffron is in the preparation of the Golden Ham, a
precious dry-cured ham made with saffron from San Gimignano.
 For a wonderful marinade for ash, add saffron threads, garlic and hymen of vinegar.
 Saffron threads are used to give cakes, pastries and cookies abutter golden hue and a rich
aroma.
 Biryanis are cooked with saffron combined with cloves, cinnamon, Indian bay leaves and
nutmeg for a memorable treat.
 Saffron has a long history of use in traditional medicine.

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 A piece of saffron is crushed in to a glass of champagne or sparkling apple sider and turn
the drink in to a golden elixir.
 Coffee spiced with saffron and cardamom is a soothing and heart healthy drink.
 Add saffron and cardamom to whole milk or yogurt and honey for a simple version of the
famous Indian yogurt drink, lassi.
 Saffron as a spice is generally regarded as safe; however it is not recommended during
pregnancy and nursing.It also must also be pointed that large doses i.e., one or two table
spoons can be toxic, although saffron poisoning is very rare.

 Health Benefits of Saffron

 Saffron contains several plant derived chemical compounds that are known to have been
anti-oxidenat disease preventing and health promoting properties.
 Their flower pistils compose several essential volatile oils, but the most important of them
is safranal which gives saffron its pleasant flavor. Other volatile oils in saffron are
cineole, phenetheriol, pinene, borneol,geraniol,limonene, beta cymenelibalool, lerpinen-
4.oil etc.
 The colorful spice has many non-volatile active components. The most important of them
is alfa-crocin, a carotenoid compound, which gives pistils their natural golden yellow
color. It also contains other carotenoides, including zeaxanthin, lycopene, alfa and beta
carotenes. These are important anti-oxidant which induces stress, cancers, infections and
act as immune modulators.
 The active components in saffron have many therapeutic applications in many traditional
medicines as antiseptic, antidepressant, anti oxidant, digestive and anticonvulsant.
 The novel spice is an excellent source of minerals like copper, potassium, calcium,
manganese, iron, selenium, zinc and magnesium. Potassium is an important component of
cell and body fluid that helps to control heart rate and blood pressure. The human body
uses manganese and copper as co-factor for the anti oxidant enzymes, superoxide
dismutase, iron is essential for red blood cell production and also as a co-factor for
cytochrome oxidase enzumes.
 Additionally, it is also rich in many vital vitamins, including vitamin-A, folic acid,
riboflavin, niacin and vitamin-C which is essential for optimum health.
 Use of saffron promotes learing and memory retention: Recent studies have also
demonstrated that saffron extract specically its crocin, is useful in the treatment of age

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related mental impairment. In Japan, is encapsulated and used in the treatment of

Parkinsons disease, memoray loss, and inoammation.
 In delayed puberty in underdeveloped girls; saffron has an overall stimulant effect. A
pinch of saffron crushed in a table spoon of milk is useful to stimulate harmones and
bring about desired effect.
 To increase vitality: In low libido saffron aids as a sexual stimulant and can be consumed
in a dose of a pinch in a glass of milk at bed time.
 In patchy baldness: Saffron mixed in liquorice and milkmakes an effective topical
application to induce hair growth in al
 Protection against cold: Saffron is a stimulant tonic and very effective to treat cold and
fever.Saffron mixed in milk and applied over the forehead quickly relieves cold.

 Medicinal Uses
 The active components present in saffron have many therapeutic applications in many
traditional medicines since a long time as anti-spasmodic, carminative, and diaphoretic.
 Research studies have shown that safranal, a volatile oil found in the spice, has anti
oxidant, cytotoxic effect on cancer cells, anticonvulsant and antidepressant properties.
The alpha crocin, a carotenoid compound which gives the spice its characteristic golden-
yellow hue, have been found to have anti-oxidant, antidepressant anti cancer properties.

 Amazing benefits of Saffron

 Disease Prevention
 One of the main saffron benefits, when used in cooking food, is that it contains many
plant-derived bio-chemical components which are known to prevent diseases. They are
also known to promote the overall well-being of the body.

 Volatile Oils
 The plant part from which saffron is obtained contains essential but volatile oils which
when added to food, imparts its unique flavour and benefits of saffron as a spice. Some of
these oils are cineole, pinene, borneol, geraniol, etc.

 Active Components
 Apart from the volatile oils, there are also non-volatile active components like carotenoid
compound that are antioxidants beneficial to the body. These prevent free radical
reactions which produce harmful by-compounds and diseases. Some of the carotenoids

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like zeaxanthin, lycopene, alpha and beta-carotene are widely appreciated. This is also
one of the main uses of saffron.

 Therapeutic Applications
 In many religions, saffron is not just considered a spice. It is used in various types of
therapies like body healing, detoxification and also in the spas.

 Antidepressant
 The active components in the saffron make our body lose its depressing characteristics
making it a dietary necessity sometimes. Zafaran contains safranal and alfa-crocin, a
volatile oil compound, elective in controlling depression and acts like as anticonvulsant.
Kesar brings cheerfulness and wisdom in the body.

 Digestive Properties
 Saffron is also a digestive and an anticonvulsant. Saffron is good for digestion due to
presence of multiple medicinal compounds and an anti-convulsant which stimulates
disgestion. It is suggested that one should make a mix of water (1 litre) and saffron (1g)
for strengthening the function of stomach. Saffron is also beneficial when the liver and
spleen get enlarged.

 Cell Formation And Repair

 Potassium, found in saffron, is a necessary source that favors cell formation and repai
 Due to presence of many macro-micro nutrients, especially potassium and mangnesium. it
is helpful in the growth of cells and tissues. It is also helpful in repairing of cells in the
body.

 Heart Diseases
 Potassium in saffron is good in controlling heart beat by allowing to slow down thus
protect the heart.

 Saffron in Blood Pressure

 The saffron spice contains many minerals such as copper, potassium, calcium,
manganese, iron, mangnesium, zinc and selenium. Some of these are helpful in
contr4olling blood pressure as well as in the formation of haemoglobin.

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 Blood Cell Production

 Iron is a very useful component in the body as the blood requires it to form haemoglobin
and it is a co-factor in the red blood cell production too.

 Optimum Health
 The minerals such as copper, potassium, calcium, manganese, iron, magnesium, zinc and
selenium present in saffron ensure the maintenance of optimum health.

 Weight Loss and Diet Control

 It’s time to usher in the new diet plan that actually works, and it’s as simple as
incorporating saffron oil into your food. Proven results show that saffron oil controls the
appetite and is working all over the world to help people control obesity and get back into
shape. Studies show that saffron intake effectively enhances the serotonin levels in our
body.
 High serotonin levels suppress the appetite or the impulse to eat and heightens the mood
at the same time whereas low levels of serotonin invariably have an opposite and adverse
effect leading to overeating. Dr.Oz, a world famous nutritionist and a regular on the
Oprah Winfrey Show, vouches for and promotes saffron extracts as a healthy and viable
tool to combat obesity which has taken on frightening proportions as a serious health
hazard that just can’t be ignored.

 Respiratory Health
 Saffron is commonly used to treat asthma and other respiratory ailments such as cough,
whooping cough, and to loosen phlegm (as an expectorant)

 Mental Health
 Saffron extract is known to help treat depression, reduce stress, and to be a mood
enhancer. It is also widely used as an aphrodisiac. It is widely used to combat
Alzheimer’s disease and used in the fight against the growing menace of insomnia,
common to today’s highly stressed lifestyle habits.

 Sexual Health
 Women use saffron for menstrual cramps and premenstrual syndrome (PMS), and men
use it to promote fertility and to deal with premature ejaculation. Overall, saffron has
done much to help treat complex sexual health ailments.

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 Combating Diabetes
 Saffron has proven to be a handy tool combating the menace of diabetes and it is for this
mean feat that patients and doctors all over the world swear by it

 Saffron Benefits For Skin

 Apart from imparting its exotic flavor and aroma to several recipes, saffron possesses
beauty benefits as well. It has natural skin lightening qualities. Saffron can be beneficial
for your skin in the following ways:

 Saffron For Radiant Skin

 To get radiant and smooth skin, prepare the following face pack is prepared.
 One teaspoon of sandalwood powder is mixed with two to three strands of saffron, and
two spoons of milk. The face is washed and wipe with a cloth before applying this face
mask. It is applied till the face is still wet. Massage of the skin is done thoroughly in a
circular motion. It is allowed to dry for 20 minutes and latter it is rinsed off.
 This mask should be applied once a week for maximum results.

 Saffron For Fairer Skin

 To get naturally fair skin Soak a few strands of saffron in milk for 2 hours. Smear this
milk all over the face and neck. Wash off after few minutes. Using regularly will make
the skin naturally fair.
 Here’s another mix that you can prepare to get naturally fair skin: Soak sunflower seeds
(chironji) and saffron in milk and keep them overnight Grind this mixture in the morning.
Apply it on the face to get fair and glowing skin.
 Adding a few strands of saffron to the glass of milk can also give a glowing complexion.
Expectant mothers are often given milk and saffron so that the fetus in the womb gets a
fair and glowing complexion. There is, however, no medical theory behind this.
 Saffron strands can be sprinkled in your warm bath water. Let it soak in the water for 20
minutes. Use this water for your bath. This will lighten your complexion naturally.

 Treatment of Acne And Blemishes

 The antifungal content of saffron makes it effective for the treatment of acne, blemishes,
and black heads. Mix 5-6 basil leaves with 10-12 strands of saffron to make a fine paste.

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Apply this on the face. Wash off with cold water after 10 to 15 minutes. This will help to
remove acne and pimples.
 Basil leaves can clean the bacteria that cause acne and pimples. Apply saffron soaked
milk on face twice a day to help in clearing blemishes.

 Treatment of Dull Skin

 Add 2-3 strands of saffron to one teaspoon of water and keep overnight. By next morning
the color of the water will turn yellow.
 Add one teaspoon milk, 2-3 drops of olive or coconut oil and a pinch of sugar to this
saffron water.Dipping a piece of bread in this mixture, apply it all over face. Allow it to
dry for 15 minutes and wash off. This mask will freshen up dull skin as well as help in
erasing dark circles under the eyes.It also exfoliates the skin by helping blood circulation,
thus making your skin smooth and glowing.

 Saffron For Luminous Complexion

 Add a few strands of saffron to honey. Massage your face with this face pack.This will
stimulate blood circulation by providing oxygen to the skin. Using this face pack
regularly will give you a glowing complexion.

 Saffron As A Toner
 Saffron can help in toning up the skin. All you need to do is soak saffron strands in rose
water and apply it on the skin after scrubbing.

 Improves Face Texture

 Boil ½ cup of water for 10 minutes Add 4 to 5 strands of saffron and 4 tablespoons of
milk powder to this water. Apply it on your face for 10 to 15 minutes and then wash with
cold water. This face pack will help to improve the texture of your facial skin.

 Treatment of Dry Skin

 If you have dull and dry skin, you can prepare a mask with lemon and saffron. Lemon
cleans your skin from deep within while saffron provides luminosity to it. All you need to
do is:
 Mix a few drops of lemon juice with a spoonful of saffron powder. If you have very dry
skin, you can add a few drops of milk. Make it into a smooth dough and spread all over
your face. Leave for 20 minutes and wash off with lukewarm water.

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 Zafaran for fair complexion

 Bathing with zafaran stands (soaked saffron strands for 20-30 minutes in water), is in
improving your complexion.

 Heals Wounds And Scars

 Warriors in the past have been known to use saffron extracts to treat wounds suffered in
battle. Saffron holds amazing healing properties that go a long way in healing wounds
and removing scars and spots for a blemish free skin tone.

 Saffron for pain management

 Since the ancient times, zafaran is used as pain reliever. Periods related pains can be
eased by taking tea or milk along with saffron.

 Saffron for toothache

 Massaging the tooth with saffron and honey, helps to relive to pain from gums. It may be
also applied with honey as well as glycerin to relax the toned parts of the mouth.

 Saffron for healthy lips

 Saffron is among the few plant products, which is the biggest source of vitamin B2
(ribooavin). Taking of saffron on regular basis is helpful in prevention of throat soreness,
swelling of tongues, cracking of lips, skin cracking and skin irritation.

 Saffron as analgesic
 Saffron contains a sedative compound called safranal, which has greater impact on the
nervous system and very helpful as analgesic.

 Saffron for colds

 When saffron (0.5g to 1 g) is mixed with warm water (1 litre) and drinking the same is
helpful in curing of cough and cold.

 Saffron develops immunity

 Saffron is having an appropriate percentage of vitamin C, which acts like as immunity
booster and save you from various ailments.

 Refreshment
 Due to its unique taste. It is used in many food recipes as well as refreshment purposes.

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 Saffron for muscular problems

 Saffron is used in curing of age related muscular degeneration. Saffron not only reduces
the degeneration process but also helps in healing the damaged cells.

 Saffron for male vitality

 Saffron is used to inhance mens vitality. Even this magical herb has the ability to provide
vigor to the older people.

 Saffron for neurological problems

 Since the ancient times, saffron is used on the forehead because of its neurological
beneots.

 Saffron for menses

 Zafaran is used to controlled blood loss during menstrual cycle.

 Saffron for arthritis

 The auurvedic physicians prescribed saffron for arthritis patients. It is also good in
controlling of asthma. Saffron helps to clear breath.

 Saffron for pregnancy

 Saffron during pregnancy with milk is good for enhancing pelvic blood oow and reduces
the occurrence of cramps, which is common during pregnancy. Drinking of saffron milk
helps to stimulate the production of serotonin that control mood swings, tension, stress
and depression among pregnant mother.

 Saffron Benefits For Hair

 Saffron is beneficial for the hair and helps in stimulating hair growth.

 Saffron Combats Hair Loss

 Saffron will combat hair loss and promote hair growth. The application of zafaran over
the scalp is good in treating of baldness (Alopecia). The mix of saffron milk and licorice
when applied over the scalp is good in prevention of hair loss and hair growth. The
application is also helpful in stimulating of hair growth

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CONCLUSION
The perusal of the enumerations reveals that the saffron spice, a product of Crocus sativus is
not being grown every where and it is a prized but world’s most expensive condiment spice.
It is costly than gold so it is not affordable to every one. But considering its nutritive value,
miscellaneous uses, health benefits, use in traditional medicines and therapeutic uses the
saffron shows its importance that it should be an important component of spices rack of each
home. No doubt the reality in practice is quite different. Most probably those who know it’s
real value will be using this multipurpose novel spice regularly as a nutritive and prophylactic
medicine. In mass it is being used in culinary purposes in ceremonial functions in high and
upper middle income groups. It should be made popularize among the mass by one way or
the other so that those who can purchase gold either for show or as a property can also use
this novel medicinal spice.

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