On this healing journey I am honored to guide you all sharing this divine science of long & healthy life following Ayurveda.
This week we will 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.
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
Saffron mainly helps to pacify Vata and Kapha Dosha but is also pacifying for all the doshas
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.