Having the same name in Vietnamese (nghệ), turmeric and saffron are different in terms of origin, characteristics and uses. Turmeric (Curcuma longa, nghệ vàng in Vietnamese) comes from the rhizome (root) of a native Asian plant and has been used in cooking for hundreds of years. Given its curcumin component, turmeric is an anti-inflammatory and an antioxidant, which can heal external wounds, facilitate digestion, and prevent cardiovascular diseases, diabetes, and joint inflammation. Saffron (nghệ tây in Vietnamese) is a spice derived from the saffron crocus flowers, of which the vivid crimson stigmas and styles are collected and dried for use mainly as a seasoning and coloring agent in food. Rich in crocin, a chemical compound, and safranal, an organic compound, saffron is used in small doses to improve mood, facilitate sleep, regulate the endocrine system, and beautify the skin. Relieving inflammations: Both turmeric and saffron are anti-inflammatories. Studies have proven that curcumin in turmeric is effective in treating chronic joint and intestine inflammations. Meanwhile, saffron is effective in cutaneous treatments and is often used in small doses as functional food. Protecting the heart and blood vessels: Turmeric can help improve the functioning of blood vessels, decrease the LDL cholesterol level […]