I live in the big city of Istanbul. But My Ancestors Safranbolu is a historical city.
Safranbolu is an ancient civilization.
I wanted to briefly describe the Saffron Flower with the same name.
BENEFITS OF THE SAFRAN
Saffron, which has a very old history as a traditional treatment method, has been found by modern medicine that it has anticarcinogenic (cancer suppressor), antimutagenic (anti-mutation), immunomodulating and antioxidant-like properties. Saffron is used especially in China and India as fabric dye and perfumery.
It strengthens the immune and nervous system thanks to anti-carcinogenic substances.
It cleans the liver, as well as harmful cells in the blood, reducing the risk of vascular occlusion. Saffron flower strengthens the heart muscles and reduces the rate of heart disease.
The components contained in bile prevent the deterioration of acid balance causing depression in the body. Due to this feature, saffron is widely used in the field of mental health.
Due to its effective antioxidant properties, saffron is beneficial for the digestive system.
Since saffron is rich in potassium, it helps to keep blood pressure at healthy levels.
It is also beneficial for the health of the skin contained in bile. It is wid
SAFRAN FLOWER
"Safran", which gave its name to Safranbolu, is a bulbous plant that has been used as flower dye, spice and food coloring since ancient times. The homeland of this plant (Crocos Savitus), which is closely related to crocus, is thought to be Mediterranean and Iranian. The saffron plant, which can grow up to 20-25 cm in average, is cultivated in onion form in August and opens funnel-shaped purple flowers in October. In the middle of the flowers are three-piece, reddish orange hillocks
These organs, which are collected and dried before the sun rises in the morning and used as spices, paints the food they are added to due to the dark yellow coloring substance in its composition. After the flowers bloom, the mounds are collected one by one and mixed with beeswax on the coal fire and dried. To obtain about 10 grams of saffron, 1430 hillocks are required. Therefore, saffron, which is an expensive and valuable product, is still widely used in Mediterranean countries, Iran and Kashmir, although other food dyes have been replaced today. It participates mostly in fish and rice dishes, and bread and pastry products in some Mediterranean countries. In our city, a rice dessert called saffron from saffron is being prepared. Saffron, which has been cultivated in Iran and Kashmir since ancient times, was valued not only as a spice but also as a preservative for healing diseases in various periods, and was even considered sacred due to its color. The recognition of bile and its use for various purposes dates back to 5000 years. Spain, France, Sicily, Italy, Iran and Kashmir are the primary places where saffron is produced. In the mid-19th century, a significant part of the bile sold abroad from the Ottoman state was produced in Safranbolu. Saffron synthetic dyes, from which yellow dye raw material was obtained, were used in the pharmacy and paint industry until they were produced. Saffron, which is strong enough to dye 100,000 times of its own weight to yellow, is still produced in Safranbolu’s Davutobası, Geren and Aşağı Güney villages.
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