In a word, not really. saffron is not a cardioprotective agent and it does not lower your blood pressure. It does however produce a mild vasodilating effect, which is actually beneficial! This is probably the reason why it has to be taken in smaller doses (e.g. once daily) in the form of ghee (oil) than the usual 3 tablespoons (3 tsp) dose. The mild vasodilating effect is actually beneficial from a metabolic function standpoint.
Does saffron have a beneficial effect on your blood pressure?
In a word, yes! The saffron component in the recipe (about 1-1.5% oil) will help lower low-density lipoprotein (LDL) and triglyceride (TG) high triglycerides. Low-density lipoprotein (LDL) and triglycerides can cause a build-up in your arteries, leading to heart attacks, strokes, and other dangerous complications.
Does saffron have a positive effect on cholesterol?
In a word, yes! When combined with the Vitamin C found in the saffron extract, it actually lowers LDL (bad) cholesterol! This is a very interesting, and somewhat odd, concept for me!
Is saffron a food?
Yes! The Indian spices were first domesticated by the Arabs and have been used for medicinal and culinary applications by all civilizations. The first evidence of their use in food can be found in the Egyptian hieroglyphs discovered in the year 4000 BC!
Saffron has a long and interesting history. There are many theories on how and why saffron developed as a spice and what it is today as one of the most valued crops in our world.
Saffron spice recipe
1 cup of coarsely chopped fresh saffron, coarsely grated
2 cups of water
1 cup of honey
1 teaspoon of fennel seeds
1 teaspoon of turmeric (optional)
Saffron oil, to brush your utensils
Honey or clarified butter to add flavor
Put the saffron in a microwave- safe bowl. Heat on HIGH and stir occasionally. About 15 to 20 minutes later, the water should melt, allowing it to drip freely. Let the saffron cool.
Grind 2 teaspoons of fennel seeds (you can grind it very finely, to your liking)
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