Benefits of Saffron
Saffron is a plant particularly known for their aromatic, of great use in international gastronomy. The name Crocus sativus binomial of this species is part of the family Iridaceae. The leaves of this plant are green and elongated. While its origins must be sought in the East, this plant now cultivated in most of the world (though its high cost is leading to lower production year after year). One reason why the cultivation of saffron is so expensive is that the harvest is always done by hand (to make one kilo of saffron threads, in fact, it takes about 100,000 flowers).
Saffron is a plant with multiple medicinal uses. It is important, however, maintain appropriate boundaries dose by the fact that if you eat the saffron threads in amounts too large runs the risk of poisoning. The main medicinal properties of saffron are carminative, appetizer and lipid lowering. It is an excellent stomach tonic that can be used even when taken as a condiment to flavor all kinds of food. Those who wish may also prepare an infusion made of saffron. Only takes about 2 g of the plant per liter of water to be prepared. Do not drink more than three cups a day. Saffron is a herbal remedy that can also be consumed as a tincture. The tincture of saffron, in fact, is especially useful in cases of inflamed gums (should be applied directly to the gums). If we use saffron in powder presentation is important to eat the grass in moderation (the lethal dose is in excess of 10 or 12gr).
