Saffron, also known as ‘kesar’ or ‘zaafran’, has innumerable medicinal and nutritional properties. This makes it a much sought-after spice, even during pregnancy.
Safety of Saffron Consumption during Pregnancy
Saffron during pregnancy is consumed not only for its unique taste and lovely yellow colour, but also for its varied medical properties. The health concern during pregnancy due to its consumption is primarily due to its overuse. Consumption of saffron of not more than 10 grams during pregnancy is permissible. In fact, reducing blood pressure and curbing mood swings are some of the benefits of saffron. However, if this dosage exceeds, then saffron for pregnant women can act as a uterine stimulant and even result in contractions.
Best Trimester to Start Saffron Consumption
According to Ayurveda, consumption of saffron during pregnancy aids the movement of the foetus. Since such movements are felt primarily from the fifth month, this is the best time to start the consumption of saffron.
Saffron and its Effect on the Child’s Complexion
In many cultures, it is believed that eating saffron while pregnant affects the skin development of the foetus and leads to lighter skinned babies. Therefore, elders in the family often advise expecting mothers to have saffron every day. However, research is yet to prove this. Evidence shows that a baby’s complexion depends solely on the genes of her parents.
Saffron and its Other Nutritional Effects
Eating saffron while pregnant reduces the blood pressure. Other medicinal benefits of saffron include:
- To act as a muscle relaxant.
- To aid digestion and to relieve stomach aches.
- To cure coughs and loosen the phlegm.
- To reduce menstrual cramps.
It is also used in various beauty products. For example-
- In creams to cure dry skin.
- In face masks for a glowing skin.
- Its antibacterial qualities help to cure acne.
- A mixture of saffron with milk, olive oil and sugar granules helps to reduce tan.
Even men use it to prevent premature ejaculation and to cure baldness.