When many people hear the name of saffron, the first reaction is that saffron is a traditional Chinese medicine produced in Tibet.

In fact, saffron is an exotic species, saffron was introduced to Tibet through India, and then introduced to the mainland of China from Tibet. Therefore, it is the people who mistake the saffron transported from Tibet to the mainland as the one produced in Tibet that is called ? Saffron? So what is the difference between saffron and saffron? What are the medicinal effects of saffron and how to eat?

Crocus, also called saffron, originating in Spain, crocus is the scientific name, generally used in large quantities in scientific research literature and other formal occasions, while saffron is commonly known, often used in daily life.

The medicinal properties of saffron

The medicinal part of saffron is the red pistil, with an oily luster, long and thin linear , about 3 cm long, with a peculiar gas and a slightly bitter taste.

The medicinal effects of saffron have the effect of activating blood circulation and removing blood stasis, cooling the blood and detoxifying the toxin, relieving depression and calming the mind, and improving beauty, and when consumed in moderation, it has a good effect on the regulation of the liver and kidney function and the cerebral and cerebral vascular system.

1, saffron tea

The quality of saffron silk with boiling water and drink, renewed water 3 to 5 times, can be served together with the filaments.

2, saffron wine

The appropriate amount of saffron, wolfberry, angelica, ripe earth, cinnamon meat, pericarp, Buddha's hand, pine nuts and other appropriate amount, put into the pure white wine immersion, fully soaked for a month after you can drink, with the benefit of qi, blood, shu meridian and activate the role of.