Fan Hong Hua

Content
1. What is Fan Hong Hua?
    1.1 Herb properties of Fan Hong Hua
2. Fan Hong Hua benefits
3. Fan Hong Hua side effects
4. How to take Fan Hong Hua?
5. How to buy Fan Hong Hua?

Fan Hong Hua (Zang Hong Hua), also known as saffron in Chinese, is the upper part of the style and stigma of the saffron plant of the family Iridaceae. the flowers are harvested in the morning on a sunny day from September to October, the stigma is removed and dried, which is the dried saffron. If processed again, so that the oil is shiny, it is wet saffron. Safran herb needs to be kept in a cool, dry place and kept tightly closed.

Fan Hong Hua is a perennial herb. The underground bulb is globular and covered with brown membranous scale leaves. Leaves 9-15, white bulbs produced, sessile, leaf blade narrowly long linear, 15-20 cm long, 2-3 cm wide, leaf margin revolute, with fine hairs, base surrounded by 4-5 broad scales. Flowers terminal, 2.5-3 cm in diameter; perianth 6, obovoid, lavender, tube 4-6 cm long, tubular; stamens 3, anthers large, base arrow-shaped; pistil 3, carpels connate, ovary inferior, style slender, yellow, apically three-parted, extending outside the tube, pendulous, crimson, stigma slightly inflated apically, with an opening funnel-shaped. Capsule, long, with three obtuse ribs, about 3 cm long and 1.5 cm wide, reaching to the ground when the fruit is ripe. Seeds are numerous, orbicular, and leathery. Fl. early to mid-November.

Zang Hong Hua is distributed in southern European countries and Iran. There is a small amount of cultivation in China. The largest source of saffron in China is Chongming Island.

The stigma of wet Fan Hong Hua is reddish brown, with an oily luster, slender and linear, about 3 cm long, narrow at the base, gradually widening toward the tip, with a short slit on the inner side and an unevenly toothed apical margin. Stigmas are often present alone, sometimes three stigmas are associated with a short style. The style is orange-yellow. When immersed in water, the stigma is enlarged and swollen, in the shape of a long trumpet, and the water is colored yellow. The smell is sweet and the taste is bitter. To moist and lustrous, red color, less yellow silk is better.

The dried Zang Hong Hua is curved and finely filiform, dark reddish brown with yellowish brown parts. Easy texture, no luster, and oil swirl feeling. The rest is the same as the wet saffron. The above herbs are produced in Spain, Greece and the Soviet Union, and other places.

Zang Hong Hua is a flower that can be made into a spice as well as a valuable herbal medicine. Saffron herb has a variety of effects, it can invigorate blood circulation, cool blood and detoxify the body, relieve depression, and calm the mind.

Fan Hong Hua has medicinal effects that reach the heart and liver meridians, and saffron can invigorate blood circulation and remove blood stasis, promote menstruation and relieve pain, and is used to treat women with irregular menstruation, dysmenorrhea, amenorrhea, and abdominal pain after delivery.

In addition to invigorating blood stasis, saffron in Chinese also has the effect of reducing swelling and relieving pain. Therefore, Chinese saffron is often used to treat various blood stasis and pain conditions, such as chest paralysis and heartache, pain in the ribs and abdomen, subcutaneous bruising, stroke and hemiplegia, and various bruises and injuries.

Zang Hong Hua is a portion of cold food. Saffron herb has a variety of effects, it can invigorate the blood and cool the blood, clear heat and detoxify the body, remove stasis and stagnation, and it can also effectively prevent and improve skin problems such as measles and spot rash, and it is also ideal for women's beauty care.

Zang Hong Hua can disperse depression and open knots, has the effect of calming and nourishing the mind, and can also promote the blood oxygen supply of human blood circulation, so that people can maintain a quick mind and balanced state of mind. It is especially suitable for people who are depressed, moody, and slow in thinking.

Zang Hong Hua can regulate endocrine secretion, promote blood circulation in the body, as well as promote macrophage function, eliminate the "garbage" around the cells, enhance the body's immune function resistance, and play a strengthening effect on the body. Therefore, the saffron herb can be used to treat a variety of chronic diseases in the human body, improve the body's cellular and humoral immunity, adjust the body's qi flow, and balance the role of the body's yin and yang.

The side effects of Zang Hong Hua consumption are mainly abdominal discomfort, abdominal pain, diarrhea, or even gastrointestinal bleeding, abdominal cramps, and excessive menstruation in women. These are mainly related to the excitatory effect of saffron on the intestinal tube and uterus.

a. Nerve stimulation. Fan Hong Hua contains factors that stimulate the nerves, if taken for a long time will cause nervous excitement, disrupting sleep and other habits.

b. Endocrine disorders. Although Zang Hong Hua is good for regulating the female body, taking too much will affect the female endocrine situation, causing endocrine disorders, and resulting in a series of side effects.

c. Menstrual disorders. For normal women, menstruation is usually very regular. Because the saffron herb is rich in various ingredients needed by women, it is easy to cause a short menstrual cycle and period growth, thus seriously affecting women's health.

d. There is a risk of acute poisoning with large amounts of Zang Hong Hua, resulting in adverse reactions such as vomiting, intestinal colic, gastrointestinal bleeding, and blood in the urine. In case of poisoning, confusion and tremors occur, and in severe cases, convulsions and respiratory excitation followed by depression. A few patients develop dizziness, rash, and transient urticaria, which are related to the excitatory effect of saffron on the nervous system and allergic reactions. There are two main causes of saffron poisoning: one is misused, and the other is overdose. An intake of more than 5 grams at a time can have serious side effects. Those who develop poisoning should immediately seek medical attention.

e. Saffron herb mainly excites the uterus, intestines, blood vessels, and bronchial smooth muscle, especially in the pregnant uterus, so it should not be used by pregnant women. In addition, there are doubts about the safety of saffron for women who are breastfeeding. So medical saffron must be taken under doctor's orders (generally medical in 3 grams/time or so), daily health care, 5 grams is basically a month's amount (7, 8 saffron each time you can soak 3-4 cups of water drink a day), to prevent fire, drink 3 days to stop drinking a day, pregnant, breastfeeding women, normal women during menstruation are prohibited, ulcer disease and bleeding disorders should be used with caution.

Pregnant women are not allowed to take Zanghonghua. Saffron herb has the same medicinal power as saffron in promoting blood circulation and dispelling blood stasis and menstruation, and it can cool the blood and detoxify the toxins, dispel depression and open knots, and is used for heat poisonous rashes, color not red and active, depression of worry, chest and diaphragm fullness. Overdose can cause vomiting, intestinal colic, gastrointestinal bleeding, blood in the urine, confusion, convulsions, and other adverse reactions. Therefore, pregnant women should not take Fanhonghua, otherwise, it may cause miscarriage.

In addition to pregnant women, Zang Hong Hua should be noted to be taken with the following contraindications.

a. Contraindicated in patients with hemorrhagic. Contraindicated in patients with hemorrhagic fractures and cerebral hemorrhage.

b. Contraindicated for people with gastrointestinal diseases. Stomach mucosa damage, intestinal wall damage, and other diseases may cause bleeding.

c. Use with caution during menstruation. Zang Hong Hua can increase the amount of bleeding.

d. Use with caution for allergy sufferers. Discontinue immediately after taking for those who are allergic to pollen and do not adapt.

Zang Hong Hua can be eaten in a variety of ways, making water, rice, wine, stir-fry, and stew, and is widely used as a spice in everyday recipes in the region where it comes from. Chinese saffron in food as a spice can generally be used like tea to produce a golden yellow water extract, and then mixed in, saffron in which plays a role in the flavor and color.

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