The use of saffron in the traditional Chinese medicine (TCM)

Traditional Chinese medicine (also called Chinese medicine or TCM) goes back more than 2000 years ago in China. It is the traditional medicine with the largest circulation and is used today across the world. Its therapeutic methods include above all the specific medication therapy, acupuncture as well as moxibustion (warming of acupuncture points). The five pillars of Chinese medicine are complemented by massaging techniques with motion exercises (i.e. Tuina Anmo and Shiatsu, or Qigong and Taijiquan) as well as efficacy-oriented dietetics. Saffron plays an interesting role in the latter.

Chinese dietetics are based on theories of Chinese medicine and in this case especially on drug-related traditions. As well as medicine, foods are divided into flavour (spicy, sweet, neutral, sour, bitter, salty) and thermal behaviour (cold, cool, neutral, warm, hot). Within the therapy, where possible, foods are prepared fresh, unhampered and with simple techniques, for instance into mash, soups, stews or broths.

Similar to the Ayurveda medicine, saffron plays an important role in the traditional Chinese medicine and is still used for many pharmaceutical purposes today. The ingredients of the crocus plant that is mainly used as a spice in Europe, stimulate the life flow, according to the Chinese teachings. Indicators are metabolic diseases, anaemia, restlessness, mental stress, but also elevated pulse rate. Because saffron improves the viscosity of the blood, it also protects against arteriosclerosis (hardening of the arteries), a common systemic disease affecting the arteries causing deposition of blood lipids, thrombi, connective tissue inside vascular walls.

The Chinese dietetics is not only used as a therapy for existing diseases, but also for prevention. This is why it makes sense to prepare a tasty saffron meal, not only for culinary reasons.