The fragrance of saffron is unique, light and long. As a valuable medicinal material, usually said saffron is actually saffron flowers inside the three connected red pistil, is a valuable Chinese medicine, with blood circulation, antioxidant, beauty effects, but also the most high-grade spices and dyes.

But the saffron that is saffron does not actually originate in Tibet, why is that?

The origin of saffron

According to experts saffron is really not produced in Tibet, only in recent years there are sporadic artificial planting. The origin of saffron is along the Mediterranean Sea, and currently Iran has the highest production. In foreign countries is mainly as a high-grade spices and high-grade dyes, can be directly eaten, steamed rice put on a few, not only the color is good, there is a light unique fragrance. In our country is mainly used as medicine. So the general market is not to see saffron. In China's pharmacopoeia saffron is called saffron. The reason why called saffron, because in ancient times the import of saffron products is mainly through India through China's Silk Road, from Tibet to the mainland, causing people to think that saffron is produced in Tibet's illusion.

What are the good effects of saffron?

Saffron has a wide range of medicinal uses, including activating blood circulation, removing blood stasis, cooling the blood and detoxifying the toxin, relieving depression and calming the mind, improving beauty and nourishing the skin, and also helping to prevent cardiovascular and cerebral vascular diseases, and regulating the functions of the liver and kidney.

Saffron for women, with beauty, skin care, blemishes, etc., can activate the blood to remove blood stasis, blood tonic, nourishing blood, blood, blood, can raise can guide to play a two-way regulation of the role of saffron used for menstrual disorders, menstrual closure, menstrual cramps, postpartum stasis and abdominal pain, and so on.

How to distinguish the quality of saffron?

First, look at the appearance

If you see a very good quality of saffron, then, its color should be presented is dark red, and, you try to smell it will smell the fragrance, generally speaking, it picks the stamen, in the stamen among three sets of stamens is pistil, the overall shape of the overall feeling is more slender, this part is used in the medicine, because the manual in the Picking is usually started before the stamens are separated, so after drying the quality of saffron will be easy to break.

Second, look at the effect of soaking water

You can take out a relatively small amount of saffron to soak in water, pay attention to see how it changes, if it is a genuine saffron, then, the color will be orange-yellow color around it, and will show a straight line slowly sliding downward, and then the whole cup of water will be dyed yellow, the color of the water gives the impression of bright and very transparent. The color of the water is bright and very transparent, pay attention to look at the water above you will find that there is no floating objects.

Third, smell

In fact, no matter what kind of flowers are flavored, naturally, saffron is also so, if you buy genuine saffron, then, pay attention to the smell will be able to smell a more special flavor, giving a feeling of freshness, if it is a fake or join the other flowers in the inside, you will find that the smell of the flavor is more miscellaneous, sometimes even a little more than a little more than a little more than a little more than a little more than a little more than a little more than a little more than a little more than a little more than a little more than a little more than a little more than a little more than a little more than a little more than a few. The more mixed, and sometimes even simply can not smell out what flavor it is.

Fourth, look at the stamen

Based on the stamen situation is not the same, saffron is divided into a first-class, second-class and special three kinds of saffron, first-class saffron stamens are all red, under it there will be a yellow flower stalks exist, and the second-class saffron yellow root can account for about two-thirds, the stamen and first-class comparison with the thicker; the special saffron stamen are all red, and there is no yellow part of the presence of saffron, so, the stamen is not the only thing that can make you feel better. And there is no yellow part of the existence of, so, we look at the stamens when you pay attention to the color, through the color to distinguish

How to store saffron?

Saffron is usually exposed to the air is easy to moisture, moisture filaments will rot, efficacy, safety can not be guaranteed. On the other hand, it is easy to be eroded by microorganisms and mosquitoes, which leads to the contamination of saffron and affects the medicinal value and food safety.

We should pay attention to the storage of light, the internal components of saffron are subject to prolonged exposure to light is prone to chemical reactions, thus deterioration, for the active ingredients will reduce its medicinal value. Low temperature or room temperature storage, room temperature refers to 25 degrees Celsius, the temperature is too high saffron is easy to rot.