DefinitionThis section has been translated automatically.
The saffron cocus or true crocus belongs to the iris family. Saffron is known as a spice and, due to its color, as a coloring agent for food. As a children's song says: "Saffron makes the cake gel".
Saffron is harvested by hand: the tips of the pistils with the saffron threads attached are pinched off the flowers. For 500 g of saffron (dry weight), 200,000 to 400,000 stigmas are needed, which explains the high price of saffron threads, one of the most expensive spices ("red gold").
The quality of saffron (Croci stigma) is defined in the German Pharmaceutical Codex (DAC).
HMPC: not processed
ESCOP: not processed
Commission E: Negative monograph at the time (1987). Efficacy not scientifically proven, indication of abuse as abortifacient at 10 g drug, lethal dose 20 g!
Popularly used as a nerve sedative, for cramps and asthma. Saffron extracts are sold as "natural mood enhancers" in dietary supplements.
DosageThis section has been translated automatically.
Due to toxicity in higher doses, use only the intake of finished preparations, following the instructions for use. Maximum dose is 1 g per day.
