Properties of saffron in Islamic and Iranian medicine

Saffron has been of great importance among Iranians in terms of traditional Iranian medicine. By recalling saffron, the taste of delicious Iranian food and glaze is imprinted in the mind. Saffron is used in traditional medicine to treat anxiety, stress, anxiety and depression. When we want to know the names of plants and happy medicines, saffron has its first name.

What are the properties of saffron flowers?

In traditional medicine, saffron is used as a sedative, antispasmodic and stomach tonic. In the food industry, saffron is used as a flavoring and coloring. Due to the fact that the color obtained from saffron has a good concentration and color, it is widely used in cosmetics, pharmacy and confectionery industries.

Also read ⇒ Steps of storing saffron bulbs

 What is the nature of saffron?

Saffron is a plant that according to temperaments has a warm and dry nature and therefore has many clinical and therapeutic uses. As we know, the base of the pillars has four elements and according to the sources of traditional medicine, it is in the second place in terms of temperature and in the first place in terms of dryness.

Of course, in the book Makhzan al-Dawiyah, according to some doctors, it has been determined as grade 3 in terms of temperature and grade two in terms of dryness.

Nature and characteristics of saffron in terms of traditional medicine

In traditional medicine, medicinal plants and elements that contain solids, minerals and plants are usually divided into four categories in terms of dryness, wetness, cold and heat.

For example, one gram of each element in this classification, which contains food, is first-class, second-class in terms of medicine, and third-class in case of repeated use for pathogens. Fourth-class means that it is toxic and causes poisoning.

Properties of saffron in Islamic and Iranian medicine

Saffron plant is one of the plants that has medicinal positive effects for the treatment of some diseases and in terms of drought is a useful element to eliminate impurities caused by phlegm and rot.

Another important property of saffron is its properties for eyesight.

Saffron is mentioned as a fun and heart-strengthening medicine.

Saffron is one of the most widely used spices in Iranian kitchens.

 What is Saffron Modifier or Saffron Modifier?

Used saffron for cold foods; Therefore, the opposite of this case is also used for saffron as a remedy.

Properties of saffron and its harms in traditional medicine

 Consumption of saffron tea is a good helper in digesting food, it is a pain reliever and regulator and stimulates the nerves, facilitates blood flow and is hematopoietic.

 Eliminates postpartum hemorrhage and helps to strengthen sexual power.

 Saffron is useful for strengthening and purifying the liver and is effective for relieving cough and treating bronchitis.

 Saffron tea is used to cleanse the kidneys and bladder. It is soothing and anticonvulsant. It is also a diuretic and removes gas from the stomach. It is used as a mask to lighten the skin.

Obese people with a cold temper can use saffron.

 Saffron is effective in strengthening learning and memory, lowering blood pressure, lowering blood lipids, treating asthma, preventing bloating, treating seizures and toothaches.

People with a bilious temperament or hot liver have the element of fire. Saffron may not be effective for these people, but people with a mixed temperament, ie hot liver and most of their limbs are cold, it is better to use saffron as a topical.

Also read ⇒ Bought saffron with a laboratory sheet

The clinical use of this plant is to facilitate difficult deliveries.

 Saffron can be used to block blood vessels in stroke.

 Saffron petals and stigmas are useful for polishing the eyes and increasing eyesight.

 Saffron poultice is used to treat gout and joint pain.

Saffron has a good position for heart diseases because it has antioxidants and can have a good effect on heart rehabilitation and prevent heart disease and cancer; It also prevents the spread of breast cancer.

Properties of saffron in Islamic and Iranian medicine

The elders of traditional medicine recommend that some saffron be added to the composition of medicines used for heart patients in order to better penetrate and guide the healing process to the heart.

In modern medicine, saffron prevents the increase of cholesterol, triglycerides and undesirable blood fats and prevents the deposition of these fats in the arteries.

Disadvantages of saffron

One of the disadvantages of saffron in traditional medicine is its effect on the pregnancy process because excessive consumption of saffron causes abortion. Also, high consumption of saffron has an adverse effect on the kidneys and reduces appetite.

It should be noted that consuming more than 5 grams of saffron in one meal reduces heart rate, dizziness, vomiting, lethargy, jaundice and other dangerous side effects that sometimes lead to death.

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properties of saffron   iranian medicine   iranian herbal medicine    saffron herbal medicine   how to use saffron as medicine   noorhan saffron

تفاوت زعفران تاریخ گذشته با زعفران تازه

هر ماده غذایی همان‌طور که خواص و مزایای زیادی دارد، درصورتی‌که از آن به شکل صحیح استفاده نشود می‌تواند عوارض و ضررهای زیادی داشته باشد. زعفران نیز از محصولاتی است که دارای تاریخ انقضا می‌باشد.

امروزه کلیه محصولات در دنیا دارای تاریخ‌مصرف می‌باشند و زعفران اگر در شرایط مناسب هم نگه‌داری شود، نیز شامل مواد غذایی دارای تاریخ انقضا می‌باشد.

برخی مواقع زعفرانی که در طی چند سال تولیدشده است و در شرایط صحیح نگهداری می‌شود؛ بارنگ و خصوصیات ظاهری مطلوب با زعفران تولیدشده در همان سال فرقی ندارد و فقط از شکنندگی بیشتری برخوردار می‌باشد، بنابراین زمان طولانی در کیفیت رنگ، بو و عطر زعفران تأثیر چندانی نمی‌گذارد.

 زعفران کهنه یا تاریخ‌مصرف گذشته به چه معنا است؟

زعفران خشک اگر با هر شکل، ظاهر و در ایده آل ترین شرایط نیز نگه‌داری شود، حداکثر تا ۴ سال قابل نگه‌داری می‌باشد. در طی این مدت زعفران ازلحاظ ظاهر بدون تغییر خواهد ماند اما رطوبت آن به میزان زیادی تبخیر شده است و این مورد نشان‌دهنده این است که مواد روغنی و ارزشمند آن از بین رفته است؛ بنابراین زعفران کهنه‌شده است یا تاریخ‌مصرف آن گذشته است.

تفاوت زعفران تاریخ گذشته با زعفران تازه

همچنین بخوانید ⇐  مراحل نگه داری و انبار کردن پیاز زعفران

 چگونه زعفران تاریخ‌مصرف گذشته را بشناسیم؟

1. می‌توان گفت هرچه از زمان تولید زعفران بگذرد، تشخیص زعفران کهنه و تازه سخت‌تر خواهد بود به‌خصوص اگر زعفران به روش مناسبی نگه‌داری شود.
2. معمولاً زعفرانی که دارای تاریخ انقضا باشد از عطر ملایم و تازه‌ای برخوردار می‌باشد و درصورتی‌که شیوه خشک‌کردن آن صحیح باشد؛ دارای رنگ درخشان‌تر و لطیف‌تری نسبت به زعفران کهنه است.
3. زعفران تاریخ‌مصرف گذشته از عطر قوی‌تری نسبت به زعفران تازه برخوردار می‌باشد، همچنین رنگ زعفران تاریخ‌مصرف گذشته تیره‌تر می‌باشد.
4. زعفران کهنه کاملاً شکننده است اما زعفران تازه در مقایسه با زعفران کهنه نرم‌تر می‌باشد؛ بنابراین ممکن است تصور کنید، زعفران تازه هنوز کاملاً خشک نشده است.
5. زعفران کهنه به‌سرعت رنگ می‌دهد اما زعفران تازه به‌کندی و کمی سخت‌تر رنگ خود را بازمی‌نماید.
6. از تفاوت‌های دیگر زعفران تاریخ‌مصرف گذشته می‌توان گفت که زعفران کهنه به‌سرعت و به سهولت آسیاب می‌شود اما زعفران تازه همچنان نرم و از شکنندگی کمتری برخوردار می‌باشد.

همچنین بخوانید ⇐ نکاتی که در ارتباط با زعفران باید بدانیم

 زمان تاریخ انقضای زعفران چه مدتی است؟

در نظر داشته باشید که کم بودن بوی زعفران نشان از کهنه بودن یا ناخالص بودن این محصول می‌باشد.

شرایط کشت و اکولوژیکی آن تأثیر زیادی در کیفیت محصول دارد، به‌نحوی‌که اگر کشت محصول ازنظر آب و هوایی مناسب باشد از عطروطعم خوبی برخوردار می‌باشد.

معمولاً زعفران‌های دسته‌ای بهترین نوع زعفران می‌باشند و در حین انتقال ممکن است کمی خرد شوند و گاهی تنها قسمت پایین آن باقی می‌ماند که از ارزش و مرغوبیت زعفران می‌کاهد.

تفاوت زعفران تاریخ گذشته با زعفران تازه

نگهداری زعفران

همان‌طور که اشاره شد زعفران اگر در شرایط مناسبی نگه‌داری شود بیش از ۳ تا ۴ سال قابل‌مصرف می‌باشد و مانند زعفران تازه و عالی به فروش می‌رسد و مشخصه آن شکنندگی زعفران می‌باشد. درواقع زعفرانی که سه سال قبل تولیدشده است با زعفران تازه فرق چندانی ندارد.

معمولاً زعفران‌های صادراتی به دلیل آزمایش‌های استاندارد از حیث مشکلاتی مانند کهنه بودن یا ناخالصی به‌دقت موردبررسی قرار می‌گیرند زیرا در غیر این صورت صادر نمی‌شوند.

در ایران زعفران‌هایی که تاریخ انقضای آن‌ها گذشته باشد، همچنان در بازار بدون نام و فاقد برند به فروش می‌رسند؛ بنابراین خریداران زعفران باید توجه کنند که هر نوع محصول بدون نام و برند را باقیمت پایین نخرند.

متأسفانه برخی تولیدکنندگان جهت تولید زعفران از مواد نگه‌دارنده و شیمیایی استفاده می‌کنند و وجود این ناخالصی‌ها به‌علاوه کهنه بودن محصول می‌تواند، سلامت انسان را با خطر مواجه سازد.

برخی مواقع این محصولات به علت رنگ درخشان غیرواقعی خود آن‌قدر مشابه زعفران تازه هستند که به‌سختی قابل‌شناسایی می‌باشند؛ بنابراین در هنگام خرید به بسته‌بندی محصول توجه داشته باشید و از برندها و نام‌های معتبر، زعفران موردنیاز خود را تهیه نمایید.

متأسفانه معیار افراد عادی برای تشخیص کیفیت زعفران بو، شکل و طعم این محصول می‌باشد. درصورتی‌که از مراکز و فروشگاه‌های معتبر زعفران را خریداری کنید با توجه به نام و برند محصول می‌توانید اطمینان داشته باشید که زعفران خوبی را خریداری نموده‌اید.

نگهداری زعفران در منزل   نگهداری زعفران در انبار   تاریخ مصرف زعفران  تاریخ مصرف زعفران خشک  زعفران نورهان  تفاوت زعفران تاریخ گذشته با زعفران تازه

نگهداری زعفران   نگهداری زعفران در منزل   نگهداری زعفران در انبار   تاریخ مصرف زعفران  تاریخ مصرف زعفران خشک  زعفران نورهان

Bought saffron with a laboratory sheet

Most people use saffron as a flavoring for their food, but some people use it as a very powerful medicine to treat some diseases.

Saffron is one of the most expensive spices in the world due to its amazing properties, but how do we know that the purchased saffron is healthy?

We all try to buy the best kind of saffron, especially spices that are widely used in the taste of food and the treatment of some diseases; Therefore, we try to provide saffron with suitable quality.

The most important factor to buy a quality saffron is to observe the color and aroma of saffron, but in order to be 100% sure of the quality of saffron, saffron must be tested in saffron quality control laboratories.

Today, viewing the saffron quality test sheet is one of the purchase factors for saffron customers.

Also read ⇒ Steps of storing saffron bulbs

 What are the important parameters of saffron test sheet?

•  Aroma of saffron

The amount of safranal is calculated according to the dry matter. This chart should show a number between 20 and 50.

• Taste of saffron

In the measuring sheet, the amount of picrocrocin is calculated based on the dry matter, and saffron of some grade must have picrocrocin 85.

• The coloring power of saffron

For this test, the minimum available crocin is determined based on the dry matter because the reason for staining saffron is due to the presence of crocin.

Most saffron with a color of more than 230 to 270 is considered as an export super jewel.

If it is higher than 150, it is known as grade 3.

• Presence or absence of any additive

By adding additives such as salt or honey, the weight of saffron can be increased. By tasting saffron, this fraud can be understood. However, the saffron test helps to find out whether the additive has been added to saffron or not.

It should be noted that a small percentage of the dust in the area is allowed for saffron, but more than this amount is a sign of fraud.

• Moisture content of saffron and other similar items

• Additive color to saffron

Another type of fraud in saffron is the addition of colored and chemical synthetic substances to saffron, which is done by fraudsters and profiteers to increase the color of saffron, but this true color of saffron is completely different.

In the cases on the saffron test sheet, a chemical dye detection test is also available. This sheet thoroughly examines the amount of additive dye.

Bought saffron with a laboratory sheet

Also read ⇒ The difference between Poshal saffron and Sargol saffron

Therefore, there should be no chemical dye in the purchased saffron, even in small quantities.

Arsenic is also tested for saffron used for export to other countries. Of course, all of the above factors are included in this test.

Examples of this test can be in the form of solid filaments with a special appearance (dark red) odor and taste, with moisture and volatiles of 4.6% g, the amount of ash in the total dry matter 4.83% g and With acid-insoluble ash in dry matter at the rate of 0.26% g, foreign matter related to the plant 0.05 g, cream with stigma 0.2 g is considered for premium saffron and the amount of heavy metals such as arsenic, lead And mercury should be less than 10 PPm.

Storage and packaging conditions of saffron

If the conditions and method of storing saffron are correct, it can retain its properties for up to two years and we can use it during these two years, after which saffron loses its properties.

It should be known that saffron should be placed in a place away from moisture and in a sealed container. A temperature of 20 to 15 degrees is usually recommended for storing saffron, and the humidity should be around 40%.

When storing saffron, use an aluminum foil for the lid and the container should be free of any contamination and completely clean. The best way to know the quality of saffron is to inhale its smell and aroma between the fingers. Good saffron has a good aroma.