The Ancient Art of Healing – Saffron in Ayurvedic Medicine

Ayurveda is a traditional Indian healing art and is considered the oldest and constantly practiced medical system in the world. Translated from Sanskrit, Ayurveda means “knowledge of life”, and the name speaks for itself: the knowledge of the three vital energies – or doshas – is the basis of Ayurvedic medicine and crucial for the production of physical and mental balance. In our article, ‘Ancient Art of Healing: Tea in Ayurvedic Medicine‘, we already discussed Ayurvedic healing in greater detail. However, not only tea plays an important role in Ayurvedic medicine, but also saffron.

Saffron in Ayurvedic Nutrition

You certainly know saffron as the most expensive spice in the world. In addition, saffron is a true miracle cure and an important ingredient in Ayurvedic cuisine. Saffron is credited with numerous positive qualities. It is designed to accelerate blood circulation and vitalize and strengthen digestion. “Agni”, the digestive fire, is an important element in Ayurvedic teaching, because irregularities in the gastrointestinal tract are considered to be the cause of many problems. In addition, saffron calms and harmonizes the three doshas, has anti-inflammatory effects and regulates the menstrual cycle. Saffron not only has the outward appearance of the color of the sun – it is also said to have a heat-generating, euphoric and mood-enhancing effect. Therefore, saffron recipes are particularly suitable for the dark and cold seasons, because the self-propulsion and the desire to move are thereby increased. The “red gold” is also particularly popular due to its aphrodisiac effect: Saffron can increase libido and is also recommended in case of sperm deficiency. But one thing you should be aware of: A high dosage of saffron can be dangerous. Therefore, you should not take more than 5 grams at once. When using saffron, always follow the dosage stated in the recipe!

 

You will find even more exciting information about the ancient healing of Ayuerveda here.

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