Learn how to make saffron flower jams
Saffron is a perennial plant that has onions. The bulb has brown colored pods. The plant is found in southwestern Asia, southern Spain and southern Europe. It has stems and 6 purple petals and 3 red string stitches. The part used for the saffron plant is orange-colored flower. Saffron stitches contain fat, mineral salts and mucilages. The propagation of saffron is commonly used by the underground gland (corma). The aroma of saffron is due to the tropen colorless essential oil and an oxygenate combination of cinnamon called safranal. The taste of saffron is related to bitter nitrosate picrocrocin. The color of the saffron is related to the presence of a substance called Crocin.
Saffron is a valuable foodstuff that is obtained in a small amount from the saffron plant. In fact, from every 100 to 200 thousand saffron plants, about 5 kg of saffron flower is obtained, which weighs 5 kg of fresh saffron after drying to 1 kg .
Saffron nutritional value
Saffron is a seasoning and colorant of food. Saffron reduces fat and cholesterol in the blood. Relaxing saffron, appetite, antispasmodic, anti-cardiac and cancer enhancer, memory enhancer and low blood pressure. Saffron is used to treat asthma, skin diseases, eye diseases, urinary tract infections, jaundice, menstruation, abdominal distension, stomach pain and anemia treatment.
Saffron helps digestion and strengthens the stomach and is used as a housing for gum pain.
Anti-depressant saffron
Saffron consumption is effective in preventing depression. According to today’s research, saffron has anti-depressant properties, while traditional saffron fever has also been attributed to the frightening and funny properties of the saffron. According to the results of this study, the use of saffron in food and drink at least one cup of saffron tea is recommended for relaxation. Saffron is an enhancer of the concentration of the senses and is effective in preventing Alzheimer’s and Parkinson’s disease. Saffron is effective in the treatment of nerve pain and low back pain.
Saffron Anti-Aging Agent
Saffron is effective in regulating the function of sight cells, protecting vision cells against damage, and preventing the development of eye diseases and restoring damaged eyes. Saffron is effective in treating retinal macular degeneration caused by aging. Saffron consumption in the diet prevents the progression of genetic diseases, and therefore its balanced consumption is recommended for the elderly and people with eye diseases.
Anticancer effects of saffron
Saffron has anti-cancer properties and acts as an anti-tumor agent and free radical additive. Based on medical research, it has been proven that antioxidants in saffron have anti-cancer properties. According to the results of this study, the use of saffron seems to prevent the occurrence of carcinogenic gene sequences and has a significant effect on the repair of damaged DNA molecules.
Disadvantages of Saffron:
The excessive consumption of saffron is harmful and causes vomiting, heart rate, nosebleed, bleeding from the eyelids and lips, leading to dizziness, numbness, skin jaundice, and other harmful effects, which can even lead to To die.
Saffron Causes Abortion or Deterrents:
Roghayeh and Sahar Kamran Samani, in their research on the issue of saffron cravings, were presented at the Saffron Symposium on the Third Millennium Herbal Medicine, which showed that eating saffron during pregnancy prepares a person for easy delivery. According to their research, saffron consumption in the critical period of pregnancy, the first three months that the formation of organs, can damage the fetus. Consumption of saffron in the first three months of pregnancy increases the prostaglandin hormone in the uterus and has a direct stimulant effect on the smooth muscle of the uterus, resulting in the possibility of abortion, but balanced use after the first trimester of pregnancy is beneficial and the mother for childbirth Easy to prepare. Saffron causes elasticity in the tissues of the uterus and makes birth easier.
Saffron that is consumed after the first three months of pregnancy has an effect several hours before delivery, with the onset of pain and with the neuropathy of pain receptors and the production of prostaglandin hormone that during pregnancy causes contraction of the uterine wall muscles and direct stimulation of the onset The smooth muscle of the uterus and the effect of the cervix are relaxing. Therefore, with the correct administration of saffron, the amount of prostaglandin in the uterus increased at the time of the baby’s birth and prevented the harshness.
Appropriate and permissible amount of saffron consumption per month:
The consumption of 3 grams of saffron per person per month is very healthy and beneficial and consumption of more than 5 grams per person per month is harmful. But taking 5 grams of saffron in a meal can lead to human death.
Taking Saffron:
Keep saffron away from light and moisture. Keep saffron in a glass or metal container. Note that the saffron oil can be evaporated, so close the lid of the saffron container. If the bottle is left open, the effects of the saffron will diminish its effects and its quality.
Saffron consumption:
Saffron gives food a special aroma and color, and therefore saffron in food industries such as sausage, in sweetening, such as making cake powders, in pharmaceuticals such as antidepressants, in textiles like silk fabrics, in the manufacture of beverages Alcoholic and non-alcoholic beverages are used as a natural flavoring in the dairy industry, etc.
source: beytoote.com
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