Categories
Herbs & Plants

Yashtimadhu/Mulethi

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Botanical Name : Glycyrrhiza glabra
Family:    Fabaceae
Subfamily:Faboideae
Kingdom:    Plantae
Order:    Fabales
Tribe:    Galegeae
Genus:    Glycyrrhiza
Species:    G. glabra

Vernacular namesSans Yasti madhu, Hind: Jethi madhu, Eng : Licorice

Therapeutic Catagory: Anti-inflammatory, Anti-ulcer

Ayurvedic Names:
Yashtimadhu, Madhuka

Botanical Name: Glycyrrhiza Glabra

Unani Name: Rub-ul-sus

Indian Names: Yashtimadhu, Jethimadhu, Mulethi,Calamus,  Sweet Liquorice, Sweet Wood

Habitat:  This plant can be cultivated in plains of India but the drug is mainly imported from
Afghanistan and Iran.

DESCRIPTION:
Yashtimadhu or Licorice is one of the greatest herbs known to mankind. Egyptian hieroglyphics record the use of Licorice in a popular beverage. Alexander the Great, the Scything armies, Roman Emperor Caesar, and even India’s great prophet, Brahma, are on record endorsing the beneficial properties contained in Licorice. Warriors used it for its ability to quench thirst while on the march, while others recognized Licorice’s valuable healing properties. A very important quality of licorice continues to be its use as a flavoring agent. Glycyrrhiza is Greek meaning ‘sweet root’.

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Liquorice/ Licorice, a perennial herb of the genus Glycyrrhiza, in the family Leguminosae is a tall shrub (4  to  5 feet). This tender, twining plant, woody at the base is native of Asia and Mediterranean region and grows in subtropical climates. Glycyrrhiza glabra is its scientific name
A perennial shrub up to 1m high, violet flowers in racemes, dried roots are the source of liquorice. It is a herb or a small shrub up to 1m high with pinnate leaves having 9-17 leaflets. The leaflets ovate and obtuse. flowers pale blue, arranged in a raceme. Caylx glandular, pubescent. The pods glabrous, red to brown having 3-4 seeds. The root light brown, sweet in taste.

CHEMICAL CONSTITUENTS:
Principle constituent of liquorice is the sweet tasting Triterpenoid saponin glyccrrhizin
(2-9%), a mixture of potassium and calcium salts of glycyrrhizinic acid. Include other
triterpenoid saponins like glabranin A&B, glycyrrhetol, glabrolide, isoglabrolide, isoflavones, coumarins, triterpene sterols.

MEDICINAL USES:
The medicinally active sweet juice contained in its root, abounds with a constituent, much used in demulcent compositions. The inspissated juice is used as a confection and for medicinal purposes. Acrid resins, however, render the root irritant and poisonous. The word licorice derives from Greek glykeia rhiza “sweet root” – glykys the modern Greek name means sweet and rhiza means root. This herb known in Malayalam as At(t)i madhuram, Iratti madhuram, can be purchased from angadikkada, the shop in the street Ati madhuram/ Iratti madhuram which means excessively sweet (or extremely charming/ beautiful) is a sugar ally.

Eratti/ iratti means doubling. But Eratti/ iratti madhuram, doesn’t  mean doubling of the sweetness. Iratti is transformed into eratti. The characteristic sweet taste of liquorice is also reflected in the Indian names. In Sanskrit, madhu means sweet, pleasant. This element is found in names for licorice not only in Sanskrit (madhuka and yashtimadhu from yashti “stem, stalk”, but also in modern names of both South and North India, e.g., jestamadha (Marathi), yashthimodhu (Bengali), yashti madhukam, madhu yashti(ka), madhukam, yashti madhuram, yashti, yashtee madhu, madhusrava, yashteekam, kleethakam (Sanskrit), jathi-madh, jethi-madh, mulathi (Hindi), ati-madhura, yashti-madhuka (Kannada), ati-maduram (Tamil), ati-madhuramu, yashti-madhukam (Telugu).

The drug posses potent demulcent, expectorant and anti-inflamattory properties, attributed to the presence of glycyrrhizin, which is about 50 times sweeter than sucrose. Besides these, glyrrhizin is also credited with anti-hepatotoxic, anti-viral and anti-bacterial activites. The drug is also beneficial to peptic ulcer.

In India, the crude as well as its dried aqueous extract is mainly used in bronchial
troubles along with Viola pilosa, Adiantum lunulatum and Justicia adhatoda in the form of
decoction or in lozenges, but in Allopathy, its additional use along with anise oil is as
mild laxative and for masking the bad taste of some herbal preparations of senna aloe,
hyoscyamus, etc.

In Ayurveda, Glycyrrhiza glabra is used in “Yastyadi Churna”, “Yastyadi Kwath” and “Yastimadhavadi Taila”. In Unani system, it is an ingredient of “Banadiq-ul-bazur” used as a diuretic in urinary troubles, of lozenges “Hab Awaz Kusha” and “Hab Maqhas Badam” of “Dawa-i-sandal” a cooling agent for such diseases as syphilis, of “Sufuflodh” for threatened abortion, of “Sharbat Aijaz” a cough syrup and of “Laooq Bihdana” and “Laooq Badama” used as cough linctus.

It is madhura, slightly tikta, sheetala, used in opthalmia, deranged pitta, anorexia, emaciation, allays thirst and cures ulcer.

Therapeutic Uses:
Root (powder) : prescribed in coughs, hoarseness and in respiratory troubles; mixed with citrus juice efficacious in catarrhal affections and with honey in jaundice; in combination with ginger and milk, acts as a good tonic during convalescence; infusion,

Decoction or extract is laxative and an useful medicine in urinary diseases, bronchial and gastric troubles. alterative, galactagogue; good for the eyes, in incipient loss of sight, in diseases of the eyelid; removes biliousness, ear diseases due to biliousness; improves taste; lessens thirst, hiccough, vomiting, fatigue; heals ulcers, wounds; improves the voice; cures” vata “, inflammation, consumption, purifies the blood; useful in leprosy, anremia; hemicrania, haemoptysis, abdominal pains, epilepsy
The root is hot, dry, sweet; diuretic, emmenagogue, demulcent; relieves thirst, cough, vomiting, asthma, bronchitis, abdominal colic, headache; good in eye troubles; cures unhealthy humours, ulcers.-

The branches are bitter.-
The leaves are used for scalds of the head, and in foul perspiration of the armpits
The root is demulcent, pectoral, and emollient.used for coughs, consumption, and chest complaints..
The root is. said to be good for sore throats

CONTENTS:
Licorice root contains triterpenoid saponins (4-24%), mostly glycrrhizin, a mixture of potassium and calcium salts of glycyrrhizic acid; falvonoids (1%), mainly liquiritin and liquiritigenin, chalcones isoliquiritin, isoliquiritigenin, and isoflavonoids (formononetin) ; amines (1-2%) asparagine, betaine, and choline; amino acids; 3-15% glucose and sucrose; starch (2-30%); polysaccharides (arabinogalactans); sterols (beta-sitosterol); coumarins (glycerin); resin; and volatile oils (0.047%). Also Vitamins E, B-complex, phosphorous, biotin, niacin, pantothenic acid, lecithin, manganese, iodine, chromium, and zinc have been found.

BIOCHEMICAL ACTIONS:
Liquorice is used both in the Western and Oriental medicines. In western medicine, liquorice has been used since the ancient Grecian age as an expectorant and antitussive agent and as ad additive for sweetening. In old Chinese Materia Medica “Shin Nung Pen T Sao Chung”, liquorice was described as a drug for strengthening muscle and bone, and curing wounds.

Since liquorice extracts were effective clinically for treatment of gastric ulcer, but
caused oedema and hypertension in nearly 20% patients treated. The physiological and
pharmacolgical studies on glycyrrhizin, the main saponin of liquorice have advanced
remarkably. The side effect of liquorice extracts was regarded as a mineral corticoid like
action of glycyrrhizin. It has been reported that glycyrrhizin caused retention of Na+and Cl and excretion of K+.

Glycyrrhizetic acid has been shown to possess anti-inflammatory activity, in 1/8th potency of hydrocortisone by the cotton-pellet method. The activity is potentiated to 1/5th of hydrocortisone when carbenoxolone (Sodium salt of hemisuccinate of glycyrrhetic acid) is used. Glycyrrhizin ointment is employed clinically for aphtha and other inflammatory skin diseases.

In these cases, glycyrrhizin or its sapogenin glycyrrhetic acid potentiates the
action of glucocorticoid. Glycyrrhizin has been shown to inhibit ulcers in rats and cures
experimental gastric ulcers caused by acetic acid administration. To avoid side effects in
glycyrrhizin in liquorice preparation, such as oedema and hypertension, a glycyrrhizin free
fraction was studied. Later it has been whon that the fraction named FM 100 was found
effective for gastric ulcers and it contains several iso-flavones and chalcones. De-glycyrrhized liquorice extract is now an important substance for treatment of gastric and duodenal ulcers.

Click to see    :Liquorice

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

 

Resources:
http://www.maya-ethnobotanicals.com/product_info.phtml/herbid_055/category_/type_latinname
http://www.banlab.com/herb.htm

http://www.ayurvedakalamandiram.com/herbs.htm#yastimadhu

Categories
Fruits & Vegetables Herbs & Plants

Pomegranate – A Delicious Fruit

Botanical Name: Punica granatum
Family: Lythraceae
Genus: Punica
Species: P. granatum
Kingdom: Plantae
Order: Myrtales

Synonyms: Grenadier. Cortex granati. Ecorce de Granade. Granatwurzelrinde. Melogranato. Malicorio. Scorzo del Melogranati. Cortezade Granada.  Punica florida, Punica grandiflora, Punica nana. Punica spinosa.

Common Names: Pomegranate,  Dwarf Pomegranate ,  Granada (Spanish), Grenade (French). The name “pomegranate” derives from Latin pomum (“apple”) and granatus (“seeded”).

Parts Used: The root, bark, the fruits, the rind of the fruit, the flowers.

Habitat: Pomegranate is native to Western Asia. Now grows widely in Mediterranean countries, China and Japan. Today, it is widely cultivated throughout the Middle East and Caucasus region, north Africa and tropical Africa, the Indian subcontinent, Central Asia, and the drier parts of southeast Asia. It is also cultivated in parts of California and Arizona. In recent years, it has become more common in the commercial markets of Europe and the Western Hemisphere. It grows on the dry limestone soils to 2700 metres in the Himalayas.

Related Species: Punica proto-punica.

ADAPTATION:Pomegranates prefer a semi-arid mild-temperate to subtropical climate and are naturally adapted to regions with cool winters and hot summers. A humid climate adversely affects the formation of fruit. The tree can be severely injured by temperatures below 12° F. In the U. S. pomegranates can be grown outside as far north as southern Utah and Washington, D.C. but seldom set fruit in these areas. The tree adapts well to container culture and will sometimes fruit in a greenhouse.

DESCRIPTION:
The Pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to 5–8 m tall. The pomegranate is native from Iran to the Himalayas in northern India and has been cultivated and naturalized over the whole Mediterranean region including Armenia since ancient times. It is widely cultivated throughout Iran, India and the drier parts of southeast Asia, Malaya, the East Indies and tropical Africa. The tree was introduced into California by Spanish settlers in 1769. In the United States, it is grown for its fruits mainly in the drier parts of California and Arizona.

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The leaves are opposite or sub-opposite, glossy, narrow oblong, entire, 3–7 cm long and 2 cm broad. The flowers are bright red, 3 cm in diameter, with five petals (often more on cultivated plants). The fruit is between an orange and a grapefruit in size, 7–12 cm in diameter with a rounded hexagonal shape, and has thick reddish skin and around 600 seeds. The edible parts are the seeds and the red seed pulp surrounding them. There are some cultivars which have been introduced that have a range of pulp colours like purple.

The only other species in the genus Punica, Socotra Pomegranate (Punica protopunica), is endemic to the island of Socotra. It differs in having pink (not red) flowers and smaller, less sweet fruit. Pomegranates are drought tolerant, and can be grown in dry areas with either a Mediterranean winter rainfall climate or in summer rainfall climates. In wetter areas, they are prone to root decay from fungal diseases. They are tolerant of moderate frost, down to about −10°C.

GROWTH HABIT:The pomegranate is a neat, rounded shrub or small tree that can grow to 20 or 30 ft., but more typically to 12 to 16 ft. in height. Dwarf varieties are also known. It is usually deciduous, but in certain areas the leaves will persist on the tree. The trunk is covered by a red-brown bark which later becomes gray. The branches are stiff, angular and often spiny. There is a strong tendency to sucker from the base. Pomegranates are also long-lived. There are specimens in Europe that are known to be over 200 years of age. The vigor of a pomegranate declines after about 15 years, however.
FOILAGE: The pomegranate has glossy, leathery leaves that are narrow and lance-shaped.

FLOWERS:

The attractive scarlet, white or variegated flowers are over an inch across and have 5 to 8 crumpled petals and a red, fleshy, tubular calyx which persists on the fruit. The flowers may be solitary or grouped in twos and threes at the ends of the branches. The pomegranate is self-pollinated as well as cross-pollinated by insects. Cross-pollination increases the fruit set. Wind pollination is insignificant.

FRUITS:
The nearly round, 2-1/2 to 5 in. wide fruit is crowned at the base by the prominent calyx. The tough, leathery skin or rind is typically yellow overlaid with light or deep pink or rich red. The interior is separated by membranous walls and white, spongy, bitter tissue into compartments packed with sacs filled with sweetly acid, juicy, red, pink or whitish pulp or aril. In each sac there is one angular, soft or hard seed. High temperatures are essential during the fruiting period to get the best flavor. The pomegranate may begin to bear in 1 year after planting out, but 2-1/2 to 3 years is more common. Under suitable conditions the fruit should mature some 5 to 7 months after bloom.

Cultivation :
An easily grown plant, it prefers a well-drained fertile soil and succeeds in a hot dry position[166]. Requires a sheltered sunny position. Not very hardy in Britain, the pomegranate tolerates temperatures down to about -11°c, but it is best grown on a south facing wall even in the south of the country because it requires higher summer temperatures than are normally experienced in this country in order to ripen its fruit and its wood. The wood is also liable to be cut back by winter frosts when it is grown away from the protection of a wall[11]. Trees do not grow so well in the damper western part of Britain. Most plants of this species grown in Britain are of the dwarf cultivar ‘Nana’. This is hardier than the type but its fruit is not such good quality. This sub-species fruited on an east-facing wall at Kew in the hot summer of 1989. The pomegranate is often cultivated in warm temperate zones for its edible fruit, there are many named varieties. In Britain fruits are only produced after very hot summers. Plants often sucker freely. Flowers are produced on the tips of the current years growth. Plants in this genus are notably resistant to honey fungus. Special Features:Not North American native, Attractive flowers or blooms.
Propagation :
Seed – sow spring in a greenhouse, preferably at a temperature of 22°c. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in the greenhouse for at least their first 2 growing seasons. Plant out in late spring or early summer. Cuttings of half-ripe wood, 4 – 5cm with a heel, June/July in a frame. Good percentage. Cuttings of mature wood, 20 – 25cm long, November in a warm greenhouse. Layering. Division of suckers in the dormant season. They can be planted out direct into their permanent positions, though we prefer to pot them up first and plant them out when they are growing away well in late spring or early summer

HEALTH BENEFITS AND MEDICAL USES:

One pomegranate delivers 40% of an adult’s daily vitamin C requirement. It is also a rich source of folic acid and of antioxidants. Pomegranates are high in polyphenols. The most abundant polyphenols in pomegranate are hydrolysable tannins, particularly punicalagins, which have been shown in many peer-reviewed research publications to be the antioxidant responsible for the free-radical scavenging ability of pomegranate juice.

Many food and dietary supplement makers have found the advantages of using pomegranate extracts (which have no sugar, calories, or additives), instead of the juice, as healthy ingredients in their products. Many pomegranate extracts are essentially ellagic acid, which is largely a by-product of the juice extraction process. Ellagic acid has only been shown in published studies to absorb into the body when consumed as ellagitannins such as punicalagins.

In several human clinical trials, the juice of the pomegranate has been found effective in reducing several heart risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation, all of which are steps in atherosclerosis and heart disease. Tannins have been identified as the primary components responsible for the reduction of oxidative states which lead to these risk factors. Pomegranate has been shown to reduce systolic blood pressure by inhibiting serum angiotension converting enzyme (ACE).

Click to see :..>Pomegranates help burn fat, increase blood flow

Research suggests that pomegranate juice may be effective against prostate cancer and osteoarthritis.

The juice can also be used as an antiseptic when applied to cuts[citation needed].

Researchers at the University of Wisconsin – Madison recently discovered the potential benefits of pomegranate juice in stopping the growth of lung cancer.

The juice of wild pomegranates yields citric acid and sodium citrate for pharmaceutical purposes. Pomegranate juice enters into preparations for treating dyspepsia and is considered beneficial in leprosy.

The bark of the stem and root contains several alkaloids including isopelletierine which is active against tapeworms. Either a decoction of the bark, which is very bitter, or the safer, insoluble Pelletierine Tannate may be employed. Overdoses are emetic and purgative, produce dilation of pupila, dimness of sight, muscular weakness and paralysis.

Because of their tannin content, extracts of the bark, leaves, immature fruit and fruit rind have been given as astringents to halt diarrhea, dysentery and hemorrhages. Dried, pulverized flower buds are employed as a remedy for bronchitis. In Mexico, a decoction of the flowers is gargled to relieve oral and throat inflammation. Leaves, seeds, roots and bark have displayed hypotensive, antispasmodic and anthelmintic activity in bioassay.

Constituents: The chief constituent of the bark (about 22 per cent) is called punicotannic acid. It also contains gallic acid, mannite, and four alkaloids, Pelletierine, Methyl-Pelletierine, Pseudo-Pelletierine, and IsoPelletierine.

The liquid pelletierine boils at 125 degrees C., and is soluble in water, alcohol, ether and chloroform.

The drug probably deteriorates with age.

The rind contains tannic acid, sugar and gum.

Pelletierine Tannate is a mixture of the tannates of the alkaloids obtained from the bark of the root and stem, and represents the taenicidal properties.
Medicinal Uses:
The seeds are demulcent. The fruit is a mild astringent and refrigerant in some fevers, and especially in biliousness, and the bark is used to remove tapeworm.

In India the rind is used in diarrhoea and chronic dysentery, often combined with opium.

It is used as an injection in leucorrhoea, as a gargle in sore throat in its early stages, and in powder for intermittent fevers. The flowers have similar properties.

As a taenicide a decoction of the bark may be made by boiling down to a pint 2 OZ. of bark that has been macerated in spirits of water for twenty-four hours, and given in wineglassful doses. It often causes nausea and vomiting, and possibly purging. It should be preceded by strict dieting and followed by an enema or castor oil if required.It may be necessary to repeat the dose for several days.

A hypodermic injection of the alkaloids may produce vertigo, muscular weakness and sometimes double vision.

The root-bark was recommended as a vermifuge by Celsus, Dioscorides and Pliny. It may be used fresh or dried.

Other Uses ; :
Dye; Hedge; Hedge; Ink; TanninWood.

A red dye is obtained from the flowers and also from the rind of unripened fruits. The dye can be red or black and it is also used as an ink. It is coppery-brown in colour . No mordant is required. A fast yellow dye is obtained from the dried rind. The dried peel of the fruit contains about 26% tannin. The bark can also be used as a source of tannin. The root bark contains about 22% tannin, a jet-black ink can be made from it. Plants are grown as hedges in Mediterranean climates. Wood – very hard, compact, close grained, durable, yellow. Used for making agricultural implements. A possible substitute for box, Buxus spp.

Landscape Uses:Border, Container, Foundation, Hedge, Massing, Superior hedge.

Known Hazards: Take recommended doses. Overdose symptoms include: gastric irritation, vomiting, dizziness, chills, vision disorders, collapse and death.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider

Resources:
http://www.crfg.org/
https://en.wikipedia.org/wiki/Pomegranate
http://www.botanical.com/botanical/mgmh/p/pomegr60.html

http://www.pfaf.org/user/Plant.aspx?LatinName=Punica+granatum

Categories
Herbs & Plants Herbs & Plants (Spices)

Poppy Seeds

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Scientific Name(S): Although a variety of members of the genus Papaver are called poppies, P. somniferum L. and p. bracteatum Lindl. are important commercially and medicinally. Family: Papaveraceae

Common Name(S): P. somniferum: Opium poppy, poppyseed poppy. P. bracteatum: Thebaine poppy, great scarlet poppy.

General Description
Poppy Seeds are tiny nuttytasting, bluegray seeds inside capsules on Papaver somniferum, a yellowishbrown opium plant indigenous to the Mediterranean.

Plant Description and Cultivation
An annual, reaching 30-120cm (1-4ft), the lobed leaves have a blue tinge. The flowers are white to purple; those of Papaver rhoeas, red. They grow up to 12cm (5in) in diameter. The Eastern wild varieties usually sport lilaccoloured blooms. Many wild species occur, such as the Corn Poppy (P. rhoeas), often seen in cornfields. Some varieties are grown ornamentally. When the flowers fade, a capsule remains, rounded and crowned with a star-shaped stigma. On drying, it splits, casting out myriad seeds in the winds. There are nearly one million seeds to the pound (0.5kg). Wild varieties flower from June to August, cultivated varieties in July.

 

Poppy Plants

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Geographical Sources

Poppies are native to Mediterranean regions, India, China, Turkey, and Iran. Today, Holland and Canada are the main producers of poppy seeds.

Uses (Traditional and Ethenic)
The seeds are an important food item, and contain healthy oils used in salads worldwide.
Poppy Seeds are used to flavor breads, cakes, rolls, and cookies in European and Middle Eastern cooking.Poppy seeds are widely consumed in many parts of central and eastern Europe. The sugared, milled mature seeds are eaten with pasta or they are boiled with milk and used as filling or topping on various kinds of sweet pastry. Some consider this cuisine tradition to have Pagan roots In Turkey, they are often ground and used in desserts. In India, the seeds are ground and used to thicken sauces and preparing different vegetable dishes.Sometimes they use the poppy seed paste in the prepatration of motton and chicken dishes too. The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cooking.Poppy seeds are widely used in Bengali cuisine.

Poppy Seeds are a classic addition to buttered egg noodles, fruit salad dressings, and fragrant yeast breads. Poppy Seeds add nutty flavor and texture to cookies, cakes, breads, strudels, pastry crusts, and pancake and waffle batters.

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Although the drug opium is produced by “milking” latex from the unripe fruits (“seed pods”) rather than from the seeds, all parts of the plant can contain or carry the opium alkaloids, especially morphin and codeine and they have several uses in the preparation of different types of drugs and medicines.

Constituents—The most important constituents of opium are the alkaloids, whichconstitute in good opium about one-fifth of the weight of the drug. No fewer than twenty-one have been reported.

The principal alkaloid, both as regards its medicinal importance, and the quantity in which it exists, is Morphine. Next to this, Narcotine and Codeine are of secondary importance. Among the numerous remaining alkaloids, amounting in all to about 1 per cent of the drug, are Thebaine, Narceine, Papaverine, Codamine and Rhoeadine.

Meconic acid exists to the extent of about 5 per cent combined with morphine. This acid is easily identified, and is important in toxicological investigation, as corroborative of the presence of opium.

Meconin and meconiasin exist in small quantity only. Mucilage, sugar, wax, caoutchouc and salts of calcium, and magnesiumare also contained in opium, and sulphuric acid is found in the ash. The presence of starch, tannin, oxalic acid and fat, common constituents of most plants, indicates adulteration, as these substances do not occur normally in the drug. Powdered poppy capsules stones, small shot, pieces of lead, gum, grape must, sugary fruits, and other mechanical impurities, have also been used as adulterants of opium. The drug should not contain more than 12 1/2 per cent of moisture.

Attributed Medicinal Properties
Western poppy syrup is an anodyne and expectorant. Eastern poppy is an anodyne and narcotic. Cough mixtures and syrups are also made from this variety, which is further used as a poultice with chamomile. An infusion of seeds is said to help ear and tooth ache. The seeds have appetising qualities. The use and dangers of poppy plant derivatives, such as morphine, heroin and codeine, are well known. In the Middle Ages an anaesthetic was produced called ‘the soporific sponge’, an infusion made of poppy, mandrake, hemlock and ivy that was poured over a sponge and held under the patient’s nostrils.

Poppy seeds are effective for fever inflammation and irritation of the stomach. Powdered and mixed with honey they are a recommended cure for dysentery. The oil is used in soaps and in artists paints.

Poppy has been used to relax smooth muscle tone, making it useful in the treatment of diarrhea and abdominal cramping, and used as sedative analgesics and antitussives.

Hypnotic, sedative, astringent, expectorant, diaphoretic, antispasmodic.

The drug was known in very remote times and the Greeks and Romans collected it. It is probable that the physicians of the Arabian school introduced the drug into India, as well as into Europe. It was originally used only as a medicine, the practice of opium eating having first arisen, probably in Persia.

Opium is one of the most valuable of drugs, Morphine and Codeine, the two principal alkaloids, being largely used in medicine.

It is unexcelled as a hypnotic and sedative, and is frequently administered to relieve pain and calm excitement. For its astringent properties, it is employed in diarrhoea and dysentery, and on account of its expectorant, diaphoretic, sedative and antispasmodic properties, in certain forms of cough, etc.

Small doses of opium and morphine are nerve stimulants. The Cutch horsemen share their opium with their jaded steeds, and increased capability of endurance is observed alike in man and beast.

Opium and morphine do not produce in animals the general calmative and hypnotic effects which characterize their use in man, but applied locally, they effectually allay pain and spasm. Owing to the greater excitant action in veterinary patients, the administration of opium does not blunt the perception of pain as effectually as it does in human patients.

The British Pharmacopceia Tincture of Opium, popularly known as Laudanum, is made with 3 OZ. of Opium and equal parts of distilled water and alcohol, and for immediate effects is usually preferable to solid Opium. Equal parts of Laudanum and Soap Liniment make an excellent anodyne, much used externally.

Medicinal Uses:
In folk medicine poppy heads were used in poultices to cure earache and toothache and a remedy for facial neuralgia was to lay the warmed leaves on the skin.  Medieval doctors pounded the seeds with those of sea holly and mixed them with wine to make a lotion for washing the ears, eyes and nostrils of those suffering from insomnia.  Another cure was to mingle the juice with milk and other agents and make them into sleeping pills.  An infusion made from the powdered capsules of poppy was once applied externally to sprains and bruises and a poppy flower poultice applied to excessive redness of the skin.  A flower compress reduced inflammation and helped watering eyes and also helped to banish dark circles around the eyes.  Morphine, heroin, codeine and papaverine are all derived from the milk juice of the opium poppy.  One poppy product, laudanum, an addictive tincture of opium, was a universal cure-all, widely prescribed by doctors in the 19th century-its abuse celebrated by De Quincey, Coleridge and Baudelaire, among others. It was frequently administered to relieve pain and calm excitement, and was also used in bad cases of diarrhea and dysentery.  It has both hypnotic and sedative effects.  Opium tincture and extract may be used internally to treat depression.
TCM:  Contains the leakage of Lung qi: for chronic coughs; binds up the intestines: for chronic diarrhea and dysenteric disorders; Stabilizes the lower burner: for polyuria, spermatorrhea or vaginal discharge; Alleviates pain: for any kind of pain, especially that of the sinews, bones or epigastrium.

Pharmacological Effects: Morphine is a very strong analgesic; in fact, it is the standard by which all other analgesics are judged.  It raises the pain threshold and also reduces the pain reflex.  That is, even though the pain sensation is still perceived, it is no longer regarded as particularly uncomfortable.  Codeine has approximately 1/4 the analgesic effect of morphine.  Morphine and codeine are both hypnotics, but they induce only a light and restless sleep.  Morphine is a strong and highly selective respiratory depressant.  The dosage that acts in this manner is lower than an analgesic dosage.  Codeine’s effect on respiration is much weaker than that of morphine.  Also a strong cough suppressant.  Morphine causes peripheral vasodilation and histamine release, which can lead to orthostatic hypotension.  Morphine in very low doses causes constipation by increasing the resting tone and markedly decreasing propulsive contractions in the wall of the gut, while decreasing the secretion of digestive juices.  The constipating effect of opium is only really noticeable at the start of the treatment.  It soon diminishes and can if necessary be corrected with small doses of rhubarb or the like.

 

Side Effects of Poppy:

Poppy is known for its highly addictive qualities and has been associated with poisoning and demonstrating symptoms of sedation and sluggishness, and abdominal contractions.

Toxicology: The abuse potential of opium has had an enormous impact on most societies. Deaths due to respiratory depression have been reported and heroininduced deaths are reported commonly. As little as 300 mg of opium can be fatal to humans, although addicts tolerate 2000 mg over 4 hours. Death from circulatory and respiratory collapse is accompanied by cold, clammy skin, pulmonary edema, cyanosis and pupillary constriction. Thebaine has an LD50 of 20 mg/kg in mice.

Significant attention has been focused on the fact that morphine and codeine can be detected in significant amounts in urine following the Ingestion of foods prepared with poppy seeds. After the ingestion of three poppy-seed bagels, urinary codeine and morphine levels were 214 ng/ml and 2797 ng/ml, respectively after 3 hours. Analysis of poppy seeds indicated that an individual consuming a single poppy-seed bagel could ingest up to 1.5 mg of morphine and 0.1 mg of codeine. Opiates have been detected in urine more than 48 hours after the ingestion of culinary poppy seeds. These results confirm that a positive finding of morphine or codeine in urine may not always be due to the ingestion of drugs of abuse.

The Mexican poppy (Argemone mexicana) L. has been associated with poisoning, demonstrating symptoms of sedation, sluggishness and abdominal contractions in rats fed its seeds.

Culinary uses:
In India poppy seeds are usually ground with other spices and used to thicken curries for meat fish and vegetables. Poppy seeds are cooked with jaggery and coconut enveloped in a case of flaky pastry and deep fried to make a delicious sweet called karanji. They are also sprinkled over naan bread and cooked in a clay oven called a tandoor. In Turkey poppy seeds are made into sweet halva and in the middle East they flavour bread and desserts.

Taste and Aroma
Poppy Seeds have a slightly nutty aroma and taste.

History/Region of Origin
Since antiquity, poppies have symbolized honor. Women in second century Crete cultivated poppy plants for opium and Hippocrates suggested opium in medicine. Islamic and Arabian countries used opium as a medicine and narcotic in the sixth century. By the 17th century, Asians used the poppy plant as an opiate. Europeans began trafficking the drug in the 19th century, culminating in the Opium Wars, in which China lost control of the industry. The Greeks used the seeds as flavoring for breads in the second century, and medieval Europeans used them as a condiment with breads.

Help taken from:en.wikipedia.org and www.culinarycafe.com

http://www.herbnet.com/Herb%20Uses_OPQ.htm

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Asafoetida

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Botanical Name : Ferula asafoetida
Family:    Apiaceae
Genus:    Ferula
Species:    F. assa-foetida
Kingdom:    Plantae
Order:    Apiales
Common Names : Asafoetida , devil’s dung, food of the gods, hing, narthex

It has several Names
Asafetida, Assafetida, Assafoetida, Devil’s Dung, Devil’s Durt, Food of the Gods (Persian), Laser (Roman), Stinking Gum
French: assa foetida, ferulr perisque
German: Asafotida, Stinkender Asant
Italian: assafetida
Spanish: asafetida

Ferula foetida
Ferula foetida (Photo credit: Wikipedia)

Afghan: kama-i-anguza
Indian: hing, hingu, heeng
Tamil: perunkaya,   Bengali :Hing

Asafoetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum that is from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odour. Early records mention that Alexander the Great carried this “stink finger” west in 4 BC. It was used as a spice in ancient Rome, and although not native to India, it has been used in Indian medicine and cookery for ages. It was believed that asafoetida enhanced singers voices. In the days of the Mughal aristocracy, the court singers if Agra and Delhi would eat a spoonful of asafoetida with butter and practice on the banks of the river Yamuna.

Plant Details and it’s Cultivation
Asafoetida is grown chiefly in Iran and Afghanistan from where it is exported to the rest of the world. In India it is cultivated in Kashmir. It is a perennial fennel that grows wild to 3.6 metres (12 ft) high, in large natural forests where little else grows. It bears fine leaves and yellow flowers. The roots are thick and pulpy and also yield a similar resin to that of the stems. All parts of the plant have the distinctive fetid smell. In March and April, just before flowering, the stalks are cut close to the root. A milky liquid oozes out, which dries to form a resin. This is collected and a fresh cut is made. This procedure lasts for about three months from the first incision, by which time the plant has yielded up to two pounds of resin and the root has dried up.

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Asafoetida is a hard resinous gum, grayish-white when fresh, darkening with age to yellow, red and eventually brown. It is sold in blocks or pieces as a gum and more frequently as a fine yellow powder, sometimes crystalline or granulated.
Bouquet: a pungent smell of rotting onions or sulfur. The smell dissipates with cooking.
Flavour: on its own, extremely unpleasant, like concentrated rotten garlic. When cooked, it adds an onion-like flavour.
Hotness Scale: 0

To make and store:

click to see the picture
It is vital to keep asafoetida in airtight containers as its sulfurous odour will effect other foods and spices. It is most commonly available as a powder or granules that can be added directly to the cooking pot. It is also sold in lumps that need to be crushed before using. This is a very powerful spice and even in its ground state lasts well over a year if stored properly, away from light and air.

Cultivation and manufacture:
The resin-like gum comes from the dried sap extracted from the stem and roots and is used as a spice. The resin is greyish-white when fresh but dries to a dark amber colour. The asafoetida resin is difficult to grate and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic.

Ferula assafoetida is a monoecious, herbaceous, perennial plant of the family Apiaceae. It grows to 2 m (7 ft) high, with a circular mass of 30–40 cm (12–16 in) leaves. Stem leaves have wide sheathing petioles. Flowering stems are 2.5–3 m (8–10 ft) high and 10 cm (4 in) thick and hollow, with a number of schizogenous ducts in the cortex containing the resinous gum. Flowers are pale greenish yellow produced in large compound umbels. Fruits are oval, flat, thin, reddish brown and have a milky juice. Roots are thick, massive, and pulpy. They yield a resin similar to that of the stems. All parts of the plant have the distinctive fetid smell.

Edible Uses:
Use in minute quantities, adding directly to cooking liquid, frying in oil, or steeping in water. Asafoetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes, especially those of Brahmin and Jain castes where onions and garlic are prohibited. It is used mostly in south and west India, though it does not grow there. It is used in many lentil dishes (often to prevent flatulence), vegetarian soups and pickles. It is also suited to many fish dishes and some pappadums are seasoned with asafoetida.

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Constituents:  Typical asafoetida contains about 40–64% resin, 25% endogeneous gum, 10–17% volatile oil, and 1.5–10% ash. The resin portion is known to contain asaresinotannols ‘A’ and ‘B’, ferulic acid, umbelliferone and four unidentified compounds.
Medicinal Uses:
*Antiflatulent. Asafoetida reduces the growth of indigenous microflora in the gut, reducing flatulence.[8] In the Jammu region of India, asafoetida is used as a medicine for flatulence and constipation by 60% of locals.

*A digestion aid. In Thailand and India, it is used to aid digestion and is smeared on the abdomen in an alcohol or water tincture known as mahahing.  Assafoetida in this tincture form was evidently used in western medicine as a topical treatment for abdominal injuries during the 18th and 19th centuries, although when it came into use in the West and how long it remained in use is uncertain. One notable case in which it was used is that of Canadian Coureur des bois Alexis St. Martin, who in 1822 suffered a severe abdominal injury from an accidental shooting that perforated his right lung and stomach and shattered several ribs. St Martin was treated by American army surgeon William Beaumont, who subsequently used St Martin as the subject of a pioneering series of experiments in gastric physiology. When St Martin’s wounds had healed, there remained an open fistula into his stomach that enabled Beaumont to insert various types of food directly into St Martin’s stomach and record the results. In his account of his treatment of and later experiments on St Martin, Beaumont recorded that he treated the suppurating chest wound with a combination of wine mixed with diluted muriatic acid and 30-40 drops of tincture of asafoetida applied three times a day, and that this appeared to have the desired effect, helping the wound to heal.

*Fighting influenza: Asafoetida was used in 1918 to fight the Spanish influenza pandemic. In 2009, researchers reported that the roots of Asafoetida produce natural antiviral drug compounds that demonstrated potency against the H1N1 virus in vitro and concluded that “sesquiterpene coumarins from F. assa-foetida may serve as promising lead compounds for new drug development against influenza A (H1N1) viral infection”.

*Remedy for asthma and bronchitis. It is also said  to be helpful in cases of asthma and bronchitis. A folk tradition remedy for children’s colds: it is mixed into a pungent-smelling paste and hung in a bag around the afflicted child’s neck.
An antimicrobial: Asafoetida has a broad range of uses in traditional medicine as an antimicrobial, with well documented uses for treating chronic bronchitis and whooping cough, as well as reducing flatulence.

*A contraceptive/abortifacient: Asafoetida has also been reported to have contraceptive/abortifacient activity,. It is related to (and considered an inferior substitute for) the ancient Ferula species Silphium.

*Antiepileptic: Asafoetida oleo-gum-resin has been reported to be antiepileptic in classical Unani, as well as ethnobotanical literature.

*Balancing the vata and kapha. In India according to the Ayurveda, asafoetida is considered to be one of the best spices for balancing the vata dosha. It mitigates vata and kapha, relieves flatulence and colic pain. It is pungent in taste and at the end of digestion. It aggravates pitta, enhances appetite, taste and digestion. It is easy to digest.

*Antidote for opium. Asafoetida has only been speculated to be an antidote for opium.

*Acifidity Bag. Asafoetida was approved by the US Pharmacopedia to stave off the Spanish flu epidemic of 1918 that killed millions worldwide. It was placed into pouches called “acifidity bags” that were provided by drug stores to be hung around the neck to try to prevent catching the disease.
Other uses

Other Uses:
*Bait: John C Duval reported in 1936 that the odour of asafoetida is attractive to the wolf, a matter of common knowledge, he says, along the Texas–Mexico border. It is also used as one of several possible scent baits, most notably for catfish and pike.

*May also be used as a moth (Lepidoptera) light trap attractant by collectors—when mixed by approximately 1 part to 3 parts with a sweet, fruit jelly.

*Repelling spirits: In Jamaica, asafoetida is traditionally applied to a baby’s anterior fontanel (Jamaican patois mole) to prevent spirits (Jamaican patois duppies) from entering the baby through the fontanel. In the African-American Hoodoo tradition, asafoetida is used in magic spells, as it is believed to have the power both to protect and to curse.

*In ceremonial magick, especially from The Key of Solomon the King, it is used to protect the magus from daemonic forces and to evoke the same and bind them

Side Effects:
The uncooked herb can cause nausea and vomiting. Using asafoetida over long periods may cause throat irritation, gas, diarrhea, and burning urination. This herb should be avoided during pregnancy. It may affect the menstrual cycle, and it is known to induce miscarriage.

Known Hazards :  Do not use orally. Avoid during pregnancy as possible increased bleeding. Topical use may cause skin irritation

Availability:If you want to buy on line you may click on this link.

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Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:

http://en.wikipedia.org/wiki/Asafoetida

Encylopedia of spices,

http://www.anniesremedy.com/herb_detail415.php

http://www.herbnet.com/Herb%20Uses_AB.htm

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Saffron,the Costly Spice

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Botanical Name :Crocus sativus
Family: Iridaceae
Subfamily: Crocoideae
Genus: Crocus
Species: C. sativus
Kingdom: Plantae
Order: Asparagales

Common Name :Saffron

Habitat :Saffron  is native to Greece or Southwest Asia and was first cultivated in Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

Description:
The domesticated saffron crocus, Crocus sativus, is an autumn-flowering perennial plant unknown in the wild. Its progenitors are possibly the eastern Mediterranean autumn-flowering Crocus cartwrightianus, which is also known as “wild saffron” and originated in Greece. The saffron crocus likely resulted when C. cartwrightianus was subjected to extensive artificial selection by growers seeking longer stigmas. C. thomasii and C. pallasii are other possible sources

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Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world’s most costly spices by weight,

Saffron : is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant’s carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world’s most expensive spice by weight, is native to Southwest Asia. It was first cultivated in the vicinity of Greece.

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Saffron is characterised by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal. It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has medicinal applications.

The word saffron originated from the 12th-century Old French term safran, which derives from the Latin word safranum. Safranum is also related to the Italian zafferano and Spanish azafrán. Safranum comes from the Arabic word aá¹£far (أَصْفَر‎), which means “yellow,” via the paronymous zaÊ»farān (زَعْفَرَان‎), the name of the spice in Arabic. Yet, some others believe it has a Persian root, i.e “Zarparan”زَرپَران. Zarزر meaning gold + parپر meaning feather, or stigma. Proponents of this theory cite the cultivation in the plateau of Iran as evidence.

The most precious and expensive spice in the world is saffron. The Saffron
filaments, or threads, are actually the dried stigmas of the saffron flower, “Crocus Sativus Linneaus”. Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it the world’s most precious spice.
But, because of saffron’s strong coloring power and intense flavor, it can be used sparingly. Saffron is used both for its bright orange-yellow color and for its strong, intense flavor and aroma.
“Crocus Sativus Linneaus” contains crocin, the source of its strong coloring property, bitter-crocin, which offers the distinctive aroma and taste and essential oils, which are responsible for its therapeutic properties.
Saffron is available both in filaments and powder, though the long, deep red filaments are usually preferable to the powder as the latter can be easily adulterated.
Today, the greatest saffron producing countries are Greece, Spain, Turkey, Iran, India, and Morocco. The largest saffron importers are Germany, Italy, U.S.A., Switzerland, U.K., and France.

Cultivation:
Prefers a well-drained sandy or loamy soil that is free from clay. Prefers a sunny position. Grows well on calcareous soils and on hot sheltered stony banks. Plants are very frost hardy. They also thrive in areas with poor summers, though they usually fail to flower in such conditions. Plants produce less saffron when grown on rich soils. They do not flower very freely in Britain. Saffron has been cultivated for over 4,000 years for the edible dye obtained from the flower stigmas. It was at one time commercially grown in Britain and the town Saffron Walden obtained its name because of this. There is at least one named form. ‘Cashmirianus’ comes from Kashmir and has large high quality corms. It yields about 27 kilos of rich orange stigmas per hectare. When inhaled near to, the flowers have a delicate perfume. Unlike most members of this genus, the flowers do not close of a night time or in dull weather. The flowers are only produced after hot, dry summers. Plants tend to move considerably from their original planting place because of their means of vegetative reproduction, it is therefore wise not to grow different species in close proximity. Any planting out is best done in late spring or early summer. Plants take 4 – 5 years to come into flowering from seed.
Propagation:
Seed – according to some reports this species is a sterile triploid and so does not produce fertile seed. However, if seed is obtained then it is best sown as soon as it is ripe in a cold frame. Stored seed can be sown in the spring in a cold frame. Germination can take 1 – 6 months at 18°c. Unless the seed has been sown too thickly, do not transplant the seedlings in their first year of growth, but give them regular liquid feeds to make sure they do not become deficient. Divide the small bulbs once the plants have died down, planting 2 – 3 bulbs per 8cm pot. Grow them on for another 2 years in a greenhouse or frame and plant them out into their permanent positions when dormant in late summer. It takes 3 years for plants to flower from seed. Division of the clumps in late summer after the plant has died down. The bulbs can be planted out direct into their permanent positions.
A brief Histry:
It was not defined well when saffron cultivation began, but it is believed that this might have happened during Prehistoric Greek times. The excavations in Knossos, Crete, and Akrotiri in the island of Santorini brought to light some frescoes where saffron is depicted.
The most famous of these frescoes is the ’saffron gatherer’, where it was depicted that there was a monkey amongst the yellow saffron flowers. Etymologically, the word crocus has its origin from the Greek word “croci” which means the weft, thread used for weaving on a loom. Mythologically, according to Ovidius, the plant took its name from the youth Crocus, who after witnessing in despair the death of fair Smilax was transformed into this flower.

Known since antiquity, saffron it was one of the most desired and expensive spices of ancient Greeks, Egyptians and Romans for its aroma, color and aphrodisiac properties. It was quite popular among the Phoenician traders, who carried it wherever they traveled. The ancient Assyrians used saffron for medical purposes.

Hippocrates and other Greek doctors of his time, like Dioskourides and Galinos mention crocus as a drug or a therapeutical herb. From the writings of Homer who calls dawn, “crocus veil”, Aeschylus, Pindaros, and others, we know that the crocus was considered a rare pharmaceutical plant of ancient Greece with unique properties. It is referred throughout ancient history and in the course of many medical writings of the classical Greek and Roman times all the way to the Middle Ages. Another saffron use in ancient Greece was that of perfumery. The history of red saffron in modern Greece starts in the 17th century when red saffron was cultivated in the area of Kozani in Macedonia. For more than 300 years, Greek red saffron is systematically cultivated under the warmth of the Greek sun, in the rich soil of a unique area including many small towns of Kozani in West Macedonia
USES:
As a therapeutical plant, saffron it is considered an excellent stomach ailment and an antispasmodic, helps digestion and increases appetite. It is also relieves renal colic, reduces stomachaches and relieves tension. During the last years it was used as a drug for flu-like infections, depression, hypatomegaly and as a sedative for its essential oils. It is also considered that in small quantities it regulates women’s menstruation, and helps conception.

It is a fact that even since antiquity, crocus was attributed to have aphrodisiac properties. Many writers along with Greek mythology sources associate crocus with fertility. Crocus in general is an excellent stimulant.
SAFFRON IN DYEING
The basic ingredient of crocus is crocin, the source of its strong coloring property. In antiquity it was a very rare and expensive substance and the color it produced and signified a high status or royalty. Romans used it to dye their hair and the “purple carpet” of saffron of Irish kings was such impressive examples.
.SAFFRON IN COOKING
As a spice it is used for colouring and flavor improving while giving a distinct aroma and a beautiful golden color. There is a great list of foods where saffron is added including cheese products such as cottage cheese and parmesan, soups, chicken and meat, various spirits, pasta and rice. To use saffron, either infuse a few threads in a cup of hot water and add the coloured liquid towards the end of cooking, or crumble the threads and add directly to the pot.

Alternatively, dry roast, crumble and then steep the crumbled threads. Unlike other spices, a good pinch will suffice to add flavor and color most dishes. Cook with red Greek saffron and indulge in its excellent flavor.
Greek Red Saffron, is distinguished for its excellent quality, which places it in the top quality of Saffron in the world. A small quantity of saffron adds an exquisite flavor, color and aroma in all your dishes such as pasta, rice, soups, sauces, poultry, meat, fish. Krokos Kozanis is perfectly pure and combined with coffee or tea forms an excellent beverage.
Here you can find some indicative recipes where the use of Greek Saffron adds its special characteristics to your dish.
Medicinal Uses:
Saffron is a famous medicinal herb with a long history of effective use, though it is little used at present because cheaper and more effective herbs are available. The flower styles and stigmas are the parts used, but since these are very small and fiddly to harvest they are very expensive and consequently often adulterated by lesser products. The styles and stigmas are anodyne, antispasmodic, aphrodisiac, appetizer, carminative, diaphoretic, emmenagogue, expectorant, sedative and stimulant. They are used as a diaphoretic for children, to treat chronic haemorrhages in the uterus of adults, to induce menstruation, treat period pains and calm indigestion and colic. A dental analgesic is obtained from the stigmas. The styles are harvested in the autumn when the plant is in flower and are dried for later use, they do not store well and should be used within 12 months. This remedy should be used with caution, large doses can be narcotic and quantities of 10g or more can cause an abortion.
SAFRON IN AYURVEDA:
The legendary ayurvedic physician Charaka compiled the first Indian medical and botanical encyclopaedia in the first century AD. Since then voluminous documentation has been done on herbal medicine as well as saffron’s therapeutic properties. Both the Ayurvedic and Unani schools of medicine propagate the use of saffron:

* For curing respiratory problems
* To treat alcoholism
* To treat acne and skin diseases
* Used in medicines that reduce inflamation
* For treatment of enlarged liver and infection of urinary bladder and kidneys
* As an ingredient in recipes for treating menstrual disorders
* For strengthening the heart and as a refrigerant for the brain
* As a diuretic
* For treating diabetic patients
* As an anti-depressant and relaxant
* As aphrodisiac for impotency
* Prolonging vitality

Other Uses: …Dye…..The yellow dye obtained from the stigmas has been used for many centuries to colour cloth. It is the favoured colouring for the cloth of Indian swamis who have renounced the material world. A blue or green dye is obtained from the petals.

Known Hazards:  The plant is poisonous. The plant is perfectly safe in normal usage but 5 – 10 grams of saffron has been known to cause death.

.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:

https://en.wikipedia.org/wiki/Saffron

Safron has many other uses in Ayurveda
(Partly extracted from: http://www.saffron.gr/recipes.html)

http://www.pfaf.org/user/Plant.aspx?LatinName=Crocus+sativus

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