Crocus, Saffron, Xi Hong Hua 西红花 Kum Kuma (Sanskrit)Safran (Hindi)Xi Hong Hua, Fan Hong Hua (TCM)Zafrah (Unani); Qarqum (Avicenna)Kha che gur gum  ཁ་ཆེ་གུར་གུམ་  (Tibetan) Della Materia Medicinale, Andrea Valuassori, 1562 Flora von Deutschland, Kohler, 1886 Saffron Filaments from Iran Botanical name: Crocus sativusIn Tibetan Medicine there are several types of Gur gum: Kha che gur gum: Saffron (best) Bal po gur gum or Rtsa gur gum: Safflower (medium) Bod gur gum or Me tog gur gum: Calendula (inferior) Parts used: Stigmas Temperature & Taste: Moderately Warm (some sources say Cool), dry. Pungent, sweet“Hot in the Second and Dry in the First degree”. (Avicenna) Classifications: 2L. EMOLLIENT.  2Q. ANODYNE.  2R. NARCOTICS & HYPNOTICS.  2S. STRENGTHENING.  2V. EXPEL PUS3C. ALEXIPHARMIC.  3D. CORDIALS & CARDIACS.  3F. LITHONTRIPTIC.  3G. EMMENAGOGUE.  3J. INCREASE SEMEN.  3I. APHRODISIAC4c. CARDIAC.  4d. PECTORAL.  4e. STOMACHIC.  4f. SPLENETIC.  4i. UTERINE Uses: 1. Strengthens the Heart, Benefits the Spirit:-Heart weakness, Palpitation, Chest pain-Syncope, Apoplexy, Hysteria-agitation, irritability-an important medicine for Melancholy, Depression-“It is Exhilarant and a Heart tonic”. (Avicenna)–‘Greatest of all Vegetable Cordials, quickens the Senses, exhilarates the Heart, Revives the Spirits, Natural, Vital, and Animal; Resists Poison, Plague and all Malign and Pestilential Fevers… Prolongs Life and Health’ (Salmon) 2. Moves the…

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