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.

Cultivation of saffron by aeroponic method

Saffron is a strategically useful and money-making product that the demand for planting and production is very high and does not meet the needs of applicants in other parts of the world.

 Most people think that saffron has high costs due to starting a business. Today, it is produced in provinces such as Khorasan Razavi and North Khorasan.

It should be noted that it is done on a small scale and at a low cost. Currently, it can be cultivated in other parts of the country.

Today, using the aeroponic method or greenhouse conditions can be more productive compared to land cultivation, which reduces production costs and is able to optimize the yield and yield of crops.

 To grow saffron in the field, plant-friendly climatic conditions must be provided, but in the greenhouse, by adjusting the greenhouse air, you can produce more than the open space in terms of production efficiency.

Cultivation of saffron by aeroponic method

You are recommended to read the article in front of you ⇒ Factors reducing saffron flowering  

Benefits of AeroPonic Cultivation

• Reduce costs due to onion damage In this method, saffron onions are less attacked by rodents such as mice.
• Control of pests and diseases
• Reduce water consumption
• Increase saffron harvest
• Increasing the quality of the product and being cheaper
• Direct monitoring of soil type and selection of the best soil All factors and conditions such as light and moisture will be under control and control.

In this way, all the necessary and nutritious substances reach the saffron onion root by moisture and will not be in contact with water.

 If we consider this plan in an agricultural land with an area of ​​۴۰۰۰ square meters, 200 square meters should be considered for the construction of a greenhouse and 100 square meters of the building will be created and used for a hall with a cultivation area of ​​۲۲۰ square meters in 5 floors.

With this planting method, with only investment, at least 7 kg of saffron, 1 kg of white saffron and two tons of onions can be obtained for about 104 million Tomans. The rate of return on investment is estimated at about 3 years and 7 months.

Disadvantages and problems caused by greenhouse cultivation

 Unfortunately, China has become a pioneer in saffron production in recent years, and due to the fact that it uses cheaper labor, it uses less costs than Iran, and although Iran still has the first place in the field of saffron production.

But the process of planting saffron in the country is still stable and may in the not too distant future with the production of cheaper saffron endanger the development and production of saffron, so with appropriate measures before other countries enter the saffron market, Iran must use its capital and knowledge.

Make the necessary use in this regard.

It should be known that every business needs positive interest and energy, special issues and problems that can be mentioned such as buying quality raw materials, problems caused by building a greenhouse and not having enough experience in saffron production.

You are recommended to read the article in front of you ⇒ The effect of saffron on strengthening the immune system

Cultivation of saffron by aeroponic method

 Let’s grow saffron in the flower house

 In June, the onion is removed from the ground and placed in a well-ventilated environment. At this time, the leaves turn yellow and the onion goes to sleep. In early September, 10 gram onions are separated and transferred to the flower house.

 In October, the bulbs begin to germinate and the secondary buds must be removed for the main buds to grow.

What facilities does greenhouse saffron need?

1. Tank or storage for water
2. Production hall that is completely covered
3. Fogger
4. Saffron onion holding molds
5. Timer
6. Shelving

 Due to the water shortage crisis in recent years, the cultivation of this crop due to low water consumption can be an effective way to manage water consumption.

 Also, due to the complete supervision of the type of product from the beginning of planting to the time of harvest compared to the traditional method, it can be hoped that the amount of saffron harvest will be much higher than the traditional method.

How is saffron dried ?

To store saffron for a long time, it must be dried. An important point in the evaluation of saffron is the method of drying it, because saffron is produced during drying due to the hydrolysis of body compounds, crocin and the release of safranal.

 Saffron is usually dried in various ways, including: traditional Iranian, Spanish and industrial methods.

Types of drying methods

• Traditional method in Iran: In this method, saffron is stored in the shade of the room at room temperature and hot and dry for 8 to 12 days. In this method, the growth and multiplication conditions of microorganisms and due to the increase in contamination and long drying time, may reduce the staining power due to the activity of its enzymes.
• In the Spanish method, saffron is exposed to indirect heat for half to one hour on silk nets or sieves at a temperature of about 50 to 60 degrees Celsius. Thus, the color of this saffron is more desirable than the traditional method or drying in the open air, and fungal contamination is limited by this method.
• Industrial method In this method, drying systems are performed based on three types of operations.
• Air transfer drying: In this method, the product is exposed to hot air directly. In fact, saffron is placed in drying tunnels.
• Conveyor dryers
• Dryers under vacuum conditions: These dryers are used for materials whose high heat causes the destruction of their active ingredients.

How is saffron dried

You are recommended to read the article in front of you ⇒ How to Grow Saffron Plants

What are the points to observe when drying saffron?

• The drying time of the product should be short. The best time from the separation stage to drying should not be more than 24 hours.
• Heat should be used uniformly and indirectly at about 60 ° C to dry saffron.
• Finally, the moisture content of saffron at the end of this stage should not be more than 10%.

How to dry saffron at home in the traditional way?

 People believe that the golden color of saffron is obtained from thick yarns and its pleasant aroma is due to the pale yarns of saffron.

 Saffron yarns can be attributed to saffron cream and stigmas that have been dried by traditional or industrial methods. Saffron is usually dried at home using traditional methods, through a home dryer and other common methods.

Drying in the traditional way

 After harvesting saffron, which is harvested in the first hours of the day or before sunrise before the saffron is opened, the bud-shaped flowers are placed in a suitable container and cleaned with dry, clean and hygienic hands.

This stage is actually the first stage of product processing, which is very important because saffron is prepared for drying and consumption. It should be noted that the flowers should be removed from the stigma quickly because saffron is very sensitive, it decays quickly and its value is lost.

 Sometimes the stigmas may take on the color of pollen due to contact with the flag, and removing them will damage the stigmas and reduce the value of saffron.

 The stigma or so-called common root of saffron should be completely separated from the petals. This step must be done carefully and quickly so that the quality of saffron is not lost.

If you do not have the opportunity to separate saffron, it is better to place it in a cool place away from light to prevent saffron spoilage.

How is saffron dried

You are recommended to read the article in front of you ⇒ Saffron properties

 Each stigma must be separated from the petals and flag at the same time. Place the open roots on a sieve or wire mesh with a cotton cloth and spread them outdoors in the shade to dry gradually.

 Saffron should be in a place away from pollution and dry and cool to maintain its quality.

 It should be noted that in this method, saffron dries in 8 to 12 days. If dried saffron is stored in glass containers away from heat and in a cool place, its color and aroma will be more.

Drying with dryers that have electric heaters, fans, thermostats to control temperature and hygrometers accelerates the drying process of saffron and prevent spoilage or contamination of stigmas, and in this method the stigma is less likely than the traditional method.

How is saffron dried

 Some people use sieves, heaters, electric ovens, microwaves, solar dryers, freeze dryers and vacuum dryers to accelerate the drying process of saffron roots to ensure that the work is of good quality and away from microbial contamination.

 Today, it is recommended that farmers use the above methods or the Spanish method to dry saffron.

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