What is the difference between saffron and safflower? Mainly look at these points
Saffron and safflower (cao honghua) differ by only one character, yet they are two completely different medicinal herbs. Saffron is very precious, while safflower is very ordinary. Saffron has very comprehensive effects, while safflower only has the effect of promoting blood circulation. Saffron is mainly produced in Iran and other places, while safflower is 100% domestically produced. This article will introduce the differences between saffron and safflower (cao honghua) from the perspectives of botany, price and effects.
Xihonghua is another name for saffron; these two names refer to the same tonic, which can also be called fanhonghua, and both are plants of the genus Crocus in the family Iridaceae. But safflower is not the same substance as it; safflower is a plant of the family Asteraceae produced in Xinjiang, its effects are far inferior to it, and the price difference is also very large. Good saffron costs more than 100 yuan per gram.
Safflower is a tubular flower without an ovary; the corolla is red-yellow or red, the tube part is slender, the apex is five-lobed, and the lobes are narrowly linear; the stamens and anthers aggregate into a tube shape and are yellow-white; the stigma is cylindrical, the apex is slightly forked, the texture is soft, the odor is slight and fragrant, the taste is slightly bitter, and when the flower is immersed in water the water is dyed golden yellow.
Xihonghua is linear and dark red, the upper part is wider and slightly flat, the top edge is irregularly toothed, and there is a short cleft on the inner side; the stigma is trumpet-shaped with a short slit, light in body, loose and soft in texture, without oily luster, brittle and easy to break after drying, with a peculiar odor, slightly irritating, and a slightly bitter taste. When placed in water, orange-yellow can be seen descending in a straight line and gradually spreading, and the water is dyed yellow.
In addition, xihonghua is also widely used in the food, spice, dye and other industries. In modern times, various countries also use it as a food seasoning, and it is hailed as the “queen of seasonings” and “kitchen treasure”. Now xihonghua is also used in makeup and beauty, skin care and the like.