Saffron, known in Chinese as Zang Hong Hua (藏红花), is a highly prized spice and traditional medicinal herb made from the dried stigmas of the Crocus sativus flower. Despite its name meaning “Tibetan red flower,” most saffron used in China today is imported, especially from Iran, but it holds an important place in traditional Chinese medicine (TCM) and cultural practices.
1. Appearance and Aroma
Saffron consists of fine red threads with a distinctive aromatic fragrance and slightly bitter, earthy flavor. A small amount is enough to impart a vivid golden-yellow color to foods, teas, or herbal preparations.
2. Medicinal Uses
In traditional Chinese medicine, saffron is used to:
•Promote blood circulation
•Relieve stress and calm the mind
•Ease menstrual discomfort
•Support heart and liver health
•Improve complexion and skin tone
It is often brewed into herbal teas or used in tonic recipes for its therapeutic benefits.
3. Cultural and Economic Value
Saffron is known as the “red gold” due to its labor-intensive harvesting process—each flower yields only a few stigmas, which must be handpicked and dried. This rarity makes saffron one of the most expensive spices in the world, symbolizing luxury, health, and refinement.
4. Modern Uses
Today, saffron is widely used in:
•Gourmet cooking (in both Chinese and international cuisines)
•Natural skincare products
•Health supplements and herbal remedies
•Traditional wellness teas
Its unique properties and vibrant appearance make it a favorite in both modern health trends and traditional herbal traditions.
