Saffron During Pregnancy - Benefits, Side Effects, How to Prepare Saffron Milk

Saffron, also known as Kesar (केसर) or Zafran (ज़ाफ़रान) is the world's most costly spice. It is widely used both as a spice and medicine. Saffron is derived from the Crocus sativus flower. It takes about 75,000 saffron flowers to make 450 grams of saffron- imagine the man-hours it takes to produce a kilo of saffron! This is the primary reason that makes it the most expensive spice. Since ancient times onwards, especially in India, pregnancy and saffron consumption are closely related due to various reasons. Hence, one general advice that one receives during pregnancy is to incorporate saffron into the pregnancy diet. Still, you might have some doubts about its safety, the truth behind the influence of saffron on the complexion of the unborn baby and the possible side effects of saffron while pregnant. This blog will help you to know everything about the influence of saffron in your pregnancy. 

Is It Safe to Eat Saffron When Pregnant?

Even though it is absolutely safe and beneficial for pregnant women to take saffron during their pregnancy period, excessive intake of saffron can create many undesirable issues and can even pave the way for an unfortunate miscarriage. Therefore, limit the intake of saffron to the suggested level.

Benefits of Consuming Saffron in Pregnancy

Ayurveda believes that the right amount of saffron consumption facilitates pregnancy inconveniences. Here are a few