Chyawanprash has come into Ayurveda through the tradition of the Indian sages. Patanjali Chyawanprash is the best herbal formulation & not just meant for sick people but excellent for healthy people too.

Patanjali Ayurveda Special Chyawanprash with Saffron is an ancient ayurvedic herbal formulation with many health benefits. This special chyawanprash is prepared with pure and organic natural herbs as well as spices in the right proportion. It strengthens the natural defense of the body against infections and diseases. It nourishes and revitalizes the whole body. It is also known as the brain tonic as it improves learning, cognition and memory. This ayurvedic tonic is a great aid in treating respiratory illnesses and is highly effective in cold, cough, fever and asthma.

Key Ingredients:

• Dasmool

• Saffron

• Khareti(sida cordifolia)

• Mugdhparni(phaseolus tribulus)

• Pipali choti(piper longum)

• Masparni(teramnus labialls)

• Kakda shringi(pistacia integerrima)

• Bhumi Amla(phyllanthus niruri)

• Draksha(vitis vinifera)

Key Benefits:

• It increases energy levels in the body and strengthens the immune system

• It stimulates appetite and is good remedy for Anaemia

• It helps improve cognitive abilities

• Chyawanprash purifies blood and strengthens the functioning of the liver

• It aids in the digestion of food and absorption of nutrients

• The chyawanprash is rich in health benefiting vitamins and minerals that help to build strong bones and muscles

• Antioxidant rich tonic keeps the heart as well as body healthy and young

Saffron:-  

Saffron is a spice with a strong fragrance and distinctive color.

Saffron popularly known as Kesar in Hindi has been one of the oldest herbs known to mankind. It is believed that the traces of this ancient spice were found in the Bible, wherein it is believed to be the 14 herbs mentioned in Bible psalms 104:14,"God provides us with “herbs for the service of man”.

Saffron is the most expensive spice in the world — with 1 pound (450 grams) costing between 500 and 5,000 U.S. dollars.

Saffron is a small, bulbous, perennial spice, a member of the lily family. To produce saffron, the stigmas [the part of the flower, which catches pollen] must be painstakingly handpicked, cut from the white style and then carefully laid on a sieve and cured over heat to deepen the flavor- a process so labor intensive that saffron is the most expensive spice in the world. In foods, saffron is used as a spice, yellow food coloring, and as a flavoring agent.

The reason for its hefty price is its labor-intensive harvesting method, making the production costly.  Farmers must harvest the delicate threads from each flower by hand. They then heat and cure the threads to bring out the flavor of the saffron. 

Saffron is harvested by hand from the Crocus sativus flower, commonly known as the “saffron crocus.” The term “saffron” applies to the flower’s thread-like structures, or stigma.

It originated in Greece, where it was revered for its medicinal properties. People would eat saffron to enhance libido, boost mood, and improve memory .

Currently saffron is commercially produced in Iran, Greece, Morocco, Spain, Kashmir and Italy. Iran is the most important producer of saffron both, in terms of volume and quality, and Spain being the largest importer of the spice. 

The history of saffron can be traced back to 3000 years. Kumkuma or saffron is one of the costliest spices used in Ayurveda. It balances the Vata, Pitta and Kapha doshas in our body. It has antioxidants that boosts immunity and has anti-inflammatory and anti-fungal properties.

The antioxidants in saffron may play a role in protecting the body from disorders affecting the nervous system. Saffron antioxidants include crocin, crocetin, safranal, and kaempferol . 

Crocin and crocetin are carotenoid pigments and responsible for saffron’s red color. Both compounds may have antidepressant properties, protect brain cells against progressive damage, improve inflammation, reduce appetite, and aid weight loss. 

Safranal gives saffron its distinct taste and aroma. Research shows that it may help improve your mood, memory, and learning ability, as well as protect your brain cells against oxidative stress.

Lastly, kaempferol is found in saffron flower petals. This compound has been linked to health benefits, such as reduced inflammation, anticancer properties, and antidepressant activity

Saffron may also increase sex drive and sexual function in both males and females. Women who took 30 mg of saffron each day for 4 weeks had increased sexual desire and vaginal lubrication compared with those who took a placebo instead.

Saffron may also act to reduce the symptoms of premenstrual syndrome (PMS).

In test-tube studies, saffron and its compounds have been shown to selectively kill colon cancer cells or suppress their growth, while leaving normal cells unharmed .

This effect also applies to skin, bone marrow, prostate, lung, breast, cervix, and several other cancer cells.

Early research shows that taking saffron extract might reduce pain and swollen joints in people with RA. 

Aphrodisiacs are foods or supplements that help boost your libido.

Studies have shown that saffron may have aphrodisiac properties — especially in people taking antidepressants.

Saffron is a superfood as it boosts immunity power and strength. Research has proven that saffron is effective in treating infertility. It increases the libido in men and women alike. Couples struggling with infertility should consume saffron to improve chances of conception. It is advised to take not more than 1.5 grams in a day

For instance, taking 30 mg of saffron daily over four weeks significantly improved erectile function over a placebo in men with antidepressant-related erectile dysfunction.

Saffron tea or saffron mixed with warm milk can keep seasonal ailments like cold, cough and fever at bay. The warm nature of this magical herb helps in relieving the discomfort caused by the flu and cold. Loaded with the goodness of potassium, consuming saffron everyday helps in dilating the blood, which further removes blockage from the arteries. This further reduces blood pressure and prevents heart attacks and strokes.

In small doses, saffron has a subtle taste and aroma and pairs well with savory dishes, such as paella, risottos, and other rice dishes.

The best way to draw out saffron’s unique flavor is to soak the threads in hot — but not boiling — water. Add the threads and the liquid to your recipe to achieve a deeper, richer flavor. There are several ways of adding this wonder spice to the diet but the best way to derive its maximum benefits is by drinking saffron milk around the bedtime or saffron water on an empty stomach.

Saffron is generally safe with little to no side effects. 

Researchers in Mexico who have been studying saffron extract have discovered that saffron and its active components display an ability to inhibit human malignant cells. Not only does the spice inhibit cells that have become cancerous, but it has no such effect on normal cells and actually stimulates their formation and that of lymphocytes [immune cells that help destroy cancer cells].

Source:-

/timesofindia.indiatimes.com/life-style/

/timesofindia.indiatimes.com

www.webmd.com/vitamins

/www.healthline.com/nutrition/saffron

www.medicalnewstoday.com

www.healthline.com