How much water should be used to soak saffron

Saffron is a very expensive medicine, and because of this, its medicinal value is also very high. Many people like to use saffron to make tea. After drinking it, they will feel that their bodies have the effect of promoting blood circulation and removing blood stasis, and it can also have analgesic effects. For many female friends with irregular menstruation, saffron can be used to regulate them.

Saffron is a famous and precious Chinese medicinal material. Its main medicinal part is the tiny stigma, which makes it very precious. The flowers contain carotene compounds, mainly crocin, dimethyl crocetin, crocin and volatile oil, the oil mainly contains crocinaldehyde.

Its dried stigma is sweet and mild in nature, and can promote blood circulation, remove blood stasis, relieve depression and relieve pain. It is used to treat depression, chest tightness, vomiting blood, typhoid fever, fright and confusion, amenorrhea, blood stasis and irregular menstruation, postpartum lochia, pain caused by blood stasis, measles, and injuries from falls. It is used as a sedative and carminative abroad. Promote blood circulation and remove blood stasis, cool blood and detoxify, relieve depression and calm the mind. Warm poison causes rashes, depression, fullness of stomach, palpitations and madness.

"Pharmacopoeia". Kaqigeergeng: The stigma is used for liver disease, blood disease, and strengthening the body "Chinese Tibetan Medicine". Gu Ri Gu Mu: The stigma clears liver heat, nourishes the body and cures all liver diseases (Tibetan Materia Medica).

[Uyghur medicine] Zepaer: The stigma is used for traumatic injuries, pain caused by blood stasis, amenorrhea caused by blood stasis, liver depression and qi suffocation, stabbing pain in the chest and ribs, abdominal pain after childbirth, restlessness, blurred vision, and forgetfulness. "Uyghur Medicine Records".

Stigma (Saffron): sweet, neutral. Promote blood circulation, remove blood stasis and relieve pain. It is used for irregular menstruation due to blood stasis, postpartum lochia, pain caused by blood stasis, bruises, depression, fullness in the chest and flanks.

Saffron is used for coloring and flavoring in Mediterranean, Oriental cuisine, Arabia and India, as well as in breads in Britain, Scandinavia and the Balkans. It is also an important ingredient in French dishes such as bouillabaisse and Spanish paella. Common ways of taking saffron include oral administration, soaking in water, soaking in wine, eating with rice, steamed eggs, etc. Saffron should not be used too much. When cooking with butter or oil, the temperature should not be too high. Soaking the saffron in hot liquid (you can use the liquid called for in the recipe) for about 15 minutes will help the saffron gain a more even color. Saffron is also used to color poultry, seafood, fish, etc.