Posted by dessbee on January 26, 2007, at 13:45:57
In reply to Re: Saffron - Anti depressant » dessbee, posted by ramsea on January 26, 2007, at 12:49:31
During the first two weeks I bought mediocre grounded saffron from the supermarket. I could spot lighter parts of the stigma from this saffron signifying lower quility. The more even red saffron the higher quality and the more safranal.
I only used cold water the first two weeks, because the saffron was more or less like flour.
Last week I bought Iranian Saffron, which seems to be of high quality. It stinks of safranal (!) and has an evenly red color.
Here is my routine: I crumble/ground 500 mg of saffron with my fingers over 50 ml of hot water and let it brew for 1-2 minutes.
It's an expensive herb and I want to make sure everything is digested so I poor extra water in the cup to get all the good stuff that has stuck to the inside of the cup.
I have one cup in the morning and one in the evening.I think the cheapest and most efficient way would be to make an alcolic paste of grounded saffron that is administered sublingually in order to avoid first pass metabolism (liver). Generally anything absorbed in the top third of the oesophagus (food pipe) will skip first pass metabolism. But that will be a later project.
poster:dessbee
thread:712513
URL: http://www.dr-bob.org/babble/alter/20070114/msgs/726745.html