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Difference between revisions of "Crocus sativus - Kesara"

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Revision as of 12:01, 9 September 2019

Kesara, Crocus sativus

Kesara, Crocus sativus is one of the most expensive spices by weight. The delicate red stigmas have been traded for centuries. Iran is the highest producer of saffron today.

Uses

Improves skin complexion, Impotency, Wound healing[1]

Parts Used

Stigma

Chemical Composition

Saffron contains a volatile oil composed of terpenes, terpene alcohols and esters. The herb also contains crocin, picrocrocin, crocetin, carotenoids and riboflavin and thiamine. [2]

Common names

Language Common name
Kannada kaesari, kumkuma kaesari
Hindi kesar, saphran, zaffran
Malayalam kesaram, kunkumam, kunkumappu
Tamil kunkumappu, kacimiram, kasmiram
Telugu kunkuma-puvva, kunkumamu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit agnishikha, aruna, asra, asrika, kashmiraja, kashmirajanma, kasmira, kaisara, rudhirakumkuma
English Saffron

[3]

Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Tikta (Bitter), Katu (Pungent)

Guna

Snigdha (Slimy)

Veerya

Ushna (Hot)

Vipaka

Katu (Pungent)

Karma

Pitta, Kapha, Vata

Prabhava

Habit

Herb

Identification

Leaf

{{Leaf|||

Flower

Type Size Color and composition Stamen More information

Fruit

Type Size Mass Appearance Seeds More information
{{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Seeds.

How to plant/cultivate

Season to grow

Soil type

Propagation

Commonly seen growing in areas

Sub tropical area, Temperate area

Photo Gallery

References

External Links