Production Of Saffron And Kashmiri Dry Fruits
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Uses of Saffron
Saffron has countless uses.However the known uses of saffron ar as under:
1) It is a valuable and world famous spice, colouring agent and nutrient.
(2) It is used in sweet and delicious foods, ice-creams and sharbat.
(3) It is a natural herb used in many ayurvedic and elophythic medicines to cure various diseases.
(4) Saffron is used in high quality Zaffrani Patti commonly known as Pan Masala.
(5) It is a natural tonic especially for pregnant ladies who can use some fibers of it daily with a cup of milk.
(6) It is used in religious worship.
(7) A good quantity of saffron is used in Indian marriages in different eatable items especially sweets for the entertainment of guests.
(8) In addition to it the Kashmiri saffron is exported to European and Middle East countries also.
(9) It is for the information that the uses of saffron as discussed in a book SOUVENIR AND ABSTRACTS NATIONAL SEMINAR ON TECHNOLOGICAL INNOVATIONS IN SAFFRON NOVEMBER 25-26 2010 THROUGH SKUAST OF KASHMIR, SRINAGAR are reproduced as under:
Medicinal values of Saffron
Saffron has not only been used as a spice for flavouring and colouring food but also for treating several diseases. Characteristic compounds of saffron include crocin, safranal, picrocrocin, and beta-carotene. Among the constituents of saffron extract, crocetin derivatives are mainly responsible for pharmacological activities. The use of saffron in Western countries for medicinal purposes is in record from the sixteenth century. The Ebers Papyrus (Ca. 1550 B.C) has mentioned it as an ingredient in case if kidney problems. Dioscorides of Anazarb attributed magical medicinal properties to Saffron if worn as an amulet. Pliny (1st century) ascribed general panacean properties to it when taken internally. In the centuries to follow it was recommendrd as an addition to meals to give cheering cardiac medicament effect. In regulated doses it is said to increase appetite and to ease headaches and hangover. In recent decades it has been recognised as a valuable remedy for catarrhal infections, useful in otitis, melancholia, enlargement of liver and spleen, as a nerve sedative, carminative, diaphoretic and emmenagogue. In regulated doses it can be used as a safe abortifacient but in higher doses it may be fatal as well. As a drug it is considered as astringent, stimulant of metabolism, refregirent, diuretic, anti husteric , stomachic, antiseptic and spasmodic. Saffron has been found to be the richest source of Riboflavin (100y/g). In studies with albino rats, it has been observed the 150mg saffron acts at par with a dose of 40mg pure synthetic riboflavin. Due to the presence of crocitin it indirectly helps to reduce cholesterol level in the blood and severity of atherosclerosis, thus reducing the chances of heart attacks. The crocitin present in saffron is found to increase the yield of antibiotics. Two compounds of safranal viz. 3,5,5 trimethyl 2 hydroxy -1, 4-cyclo hesadion – 2- ene and 2,4,4- trimethyl 1 3 – formyl – 6 – hydroxyl 2,5 cyclohexadine-1ene are supposed to increase antibacterial and antiviral physiological activity in the body. In the beginning of 1990s, scientific literature reported for the first time the antitumor activity of saffron. Purified characteristic compounds of saffron; crocin, safranal, picrocrocin and beta carotine inhabit defferent types of tumor cell growth. Saffron is a important ingredient of large number of Ayurvedic medicines. On account of its strong ant poisonous aphrodisiac, cardiotonic, carminative, diaphoretic, diuretic, ammenagogue, febrifuge, stimulant, lactogogue, livotonic, nervine tonic, sedative and styptic properties, it is highly valued in Ayurveda. It is considered an ideal Tridoshhara and a drug of immense efficacy in disorders of children of unknown actiology. It is used in acne, apoplexy, arthritis, asthama, colic, cough dyspepsia, hemierania, insect bites and stings, liver disorders, mental disorders, neurasthenia, oedema, painful menstruation, phthisis, prolapsed of anus, sore throat and spleenic disorders. It is attributed with extra ordinary properties for improving weak eye sight and highly valued as a complexion builder.
Saffron A Natural Way of Curing Diseases
The history of saffron in human cultivation and use reaches back more than 3000 years and spans many cultures, continents and civilizations. Saffron being good for health is used in many home remedies. Egyptian healers used saffron as a treatment for all varieties of gastrointestinal ailments. Urinary tract conditions were also treated with an oil based emulsion of premature saffron flowers mixed with roasted beans, this was used topically on men. Saffron has different activities such as anti-cancer, anti-convulsant, anti-depressant, anti-ischemia, learning and memory improving properties. In traditional medicine, saffron is recommended as aphrodisiac agent. Even now, in the sub continent it is used for stomach ailments and is given to children during a bout of chickenpox. Research has revealed it to be rich in vitamin B2 and riboflavin. In our Indian traditional system of medicines saffron has been used thousands of years by therapists and medical practitioners, hakims in herbal formulations and Ayurvedic medicines as sedative, for expulsion of gases , anti spasmodic, strengthening stomach, regulating mensurational disorders, anti-depressant etc. The importance of herbal based medicine industry is gaining in the current scenario, the importance of saffron as one of the constituents cannot be ignored and in the near future more and more pharmaceutical products will be having saffron as one of their constituents.
Industrial Uses of Saffron
Saffron known as golden spice is used in pharmaceutical, health and flavouring agent in food industry. It is used in food industry as one of the ingredient in dehydrated food stuff, soups, masala ice-cream and many other processed food products such as saffron cream, caramel powder, saffron cake, saffron beverages, soups and saffron kher. It has multipurpose use in dye industry. Buddhist monks use it for colouring their robes, Indian brides use it for ceremonial painting of their skins. Japanese use it for hand painting Kimonos. In our recent years saffron has gained importance in our cosmetic and perfume industry. Pregnant ladies drink it in milk in the hope that their new born baby would acquire golden complexion. In the cooking industry saffron has multiple uses like saffronal tea is used in gulf countries, in Kashmir zaffrani kehwa is served and also as a colouring in kashmiri wazwan. It is used for religious rituals of Hinduism. Saffron is used as offering in temples, saffron tilak on fore head and sweet offerings.
Saffron in our Home Made Recipes
Saffron is a very important high value low volume condiment and a cash crop of Kashmir. Saffron is a spice derived from the flower by a docile appearing corm. It is characterized by a bitter taste, honey like fragrance and available in market in various forms like powder, syrup, tablet, stigma threads and as additive in various daily food consumables, medicines and cosmetics etc. The culinary value of saffron in home cook menu is aimed at release of flavour and aroma in cooking and baking procedures. Saffron imparts a luminous yellow, orange colouring to the food preparation. Versatile saffron is used extensively in cooking refining pasta and rice dishes as well as soups, meat, fish, vegetables, sweets, ice creams and saffron drinks. Saffron constitutes condiment in various national and international dishes. The Kashmiri saffron is used in the preparation of renowned zaffrani kehwa, saffron teas, saffron milk, saffron rice, kheer, biryani, saffron cake, bread and other mutton based dishes. It is also used as colourant and flavouring of cheese, pastry, and sea food preparations. Famous Kashmiri wazwan is also flavoured by adding saffron stigmas at variety of its preparations.
