Saffron
Namaste from HemaVeda,
Ayurveda provides us with incredible knowledge to incorporate thousands of Herbs and Spices in our daily diet. Also, provides us with meticulous following of Ayurvedic lifestyle which helps us maintain health, regain strength and vitality.
Lets learn the Ayurvedic perspective of one of the aromatic herb called Kesar or Saffron
Saffron is mainly cultivated in the part of Kashmir- Northern part of India (which is the best quality saffron) and also is a native to Iran and Southern Europe. Saffron is the dried form of a flower stigma (part of a flower) which is reddish and dark orange in color.
The name kesar represents the mesmerizing aroma of the flower. Apart from adding aroma and flavor to the dishes, Saffron has many medicinal properties to it too.
Through this platform of HemaVeda, I try to spread the knowledge and create awareness of this divine science and wisdom. I am thankful to each one of you to appreciate my work and giving it a try to incorporate Ayurveda in your day to day life.
Taste and qualities
- Saffron is pungent and bitter in taste
- They are slimy and penetrating in nature
- It undergoes pungent taste after digestion
- Saffron is Hot in potency
Dosha perspective
- Saffron is pungent and bitter in taste
- They are slimy and penetrating in nature
- It undergoes pungent taste after digestion
- Saffron is Hot in potency
Benefits
- Saffron adds flavor to food.
- It helps to improve the skin tone and complexion
- Saffron is beneficial for many skin diseases like warts, scars and dull complexion
- It helps in cleansing the wounds
- Saffron helps in relieving of the hiccups
- Saffron works great in cough and throat infections
- It also is a good anti emetic herb (for nausea and vomiting)
- Saffron consumption can help in intestinal worm infestation.
Saffron Milk - healthy recipe
Nutritious health drink for winters
An easy recipe for Cashews to regain strength and for good memory. Also, this recipe is very beneficial for the Autumn and winter seasons.
Ingredients:
- 5-6 strands of Saffron
- 1 tablespoon of honey
- 1 cup of milk – according to your preference
- A pinch of Cardamom powder
- Any choice of nuts ( almonds, cashews, pistachios etc) – cut into small pieces.
Recipe:
- In a pot, add the milk and boil it for 3-4 mins on a medium low flame
- Add the nuts of your choice and the pinch of cardamom powder and turn off the flame
- Pour the milk with nuts in a cup
- Add the honey when the milk is warm
- Add the strands of saffron
Enjoy this warm drink after your meals or in the cold evenings.
