The cultivation and use of saffron historically started from 3,500 years ago.
Research shows that the Persians, specifically the Assyrian race are the first people who started using Saffron in their food and as medicine.
As one of the world’s oldest civilizations, the Persian culture has used Saffron for its medicinal benefits as well as in celebrations, religious ceremonies and in arts.
Avicenna lived in Persia over 1000 years ago—and the scope and depth of his Avicennadiscoveries still astonish people today. He was a true polymath: regarded as a major scholar, philosopher, astronomer, and physician. He wrote the famous treatise “Canon of Medicine” and has been described as the father of early modern medicine. Avicenna, as one of the greatest medical minds in human history, and coming as he did from the world’s epicentre of saffron production, was well aware of the spice’s many health benefits.
Centuries ago, he remarked upon the healing uses of saffron, among them:
- Helps weight management
- Lowers cholesterol
- Reduces PMS symptoms
- Cancer-fighting properties
- As an antidepressant and mood lifter
- As a powerful stimulant for the nervous system
- As an aphrodisiac
- As a natural laxative
- To reduce vomiting & fever
- For patients with epilepsyTo reduce inflammation
- As a cosmetic aid and treatment for skin diseases
- To stimulate blood circulation
These, and many other benefits of saffron can be found in his book “Canon of Medicine” (al-Qanun fi al-tib), and his insights are just as relevant (and accurate) today as they were when he first made them.
Today’s scientists have begun to understand the health benefits of this amazing plant and researchers around the globe are now racing to find even more health benefits of saffron.