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Use and Benefits Of Saffron

Use and Benefits Of Saffron

Uses and benefits of Saffron


The uses and benefits as written in papers by Central Council for Research in Ayurveda and Siddha (Department of AYUSH, Ministry of Health, Govt. of India)

Medicinal Uses Cough



Epilepsy Patients

Pimples/Acne and Skin diseases



Cataract and skin diseases

General Usages


Saffron its extracts and tinctures have been used in traditional medicine as an antispasmodic, eupeptic, sedative, carminative, diaphoretic, expectorant, stomachic, stimulant, aphrodisiac, emenagogue and abortive agents . It has also been used for the treatment of ocular and cutaneous conditions, lowering blood pressure, for wounds, fractures and joint pain; to prevent plague and other epidemics; to cure anaemia, migranes and insomnia, promoting and regulating menstrual periods and for treatment of respiratory disorders. It is known for its anti-gastric effects, anti-diabetic activity, anti-convulsion and antidepressant remedy, antiĀ­ inflammatory effect, antigen-toxic effect, antioxidant activity ,anti-tumoural and anti-carcinogenic and its cytotoxic and anti-mutagenic effects have also been reported. It is also used as a tonic and promoter of defenses in Ayurvedic medicine, for disorders of central nervous system in Chinese medicine and for homeopathic preparations. Oral administration of saffron may be useful for treatment for neuro degenerative disorders and related memory impairment. It is reported that crocin isolated from saffron exhibits anti-apoptotic action in PG12 cells treated with daunorubicin. Saffron finds its use in the perfumery and cosmetic industry, besides, the most important current use in food industry. This spice forms a part of some of the best known traditional dishes. It is used to dye high textiles manufactured with silk, cotton or wool . As a dye, it is also utilized in combination with hematoxylin, erythrosine and others to achieve human and animal histological staining. In Kashmir, saffron has a long history of being used in culinary (Kashmiri cusine, wazwaan) and Kashmiri tea (Kehwa).lt is also widely used in confectionary, alcoholic and non alcoholic beverages, colouring agent for sa usages, oleomargarines, dairy products such as butter, cheese and ice cream for color and flavour improvement

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