Saffron in Pregnancy: What Is Known, and How Much Is Enough

In many families, a glass of warm milk with a few strands of kesar is part of pregnancy, handed down from mothers and grandmothers. It is a lovely tradition. It also deserves a clear-eyed look, because saffron is a strong spice and the amount matters.

First, the important part

This article is general information, not medical advice. Talk to your doctor before adding saffron to your diet during pregnancy, especially in the first trimester or if you have any complications.

What the tradition says

Traditionally, kesar milk is believed to help with digestion, sleep, mood and the "glow" of pregnancy. The belief that it makes a baby fairer has no scientific basis at all. A baby's skin tone is decided by genes.

What we know about quantity

Saffron in the amounts used in cooking, a few threads in a glass of milk or a pot of rice, is generally considered safe for most people. Large amounts are a different matter: high doses of saffron have been linked to stimulating the uterus. That is why many doctors suggest avoiding it in the first trimester and keeping it modest after that.

A sensible way to use it

• Keep it small: two or three threads in a glass of milk, not a spoonful.
• Not every day unless your doctor is comfortable with it.
• Wait until your doctor says it is fine, which for many people means after the first trimester.
• Stop and call your doctor if you notice anything unusual.

Why purity matters even more here

Fake saffron is often dyed with colours that were never meant to be eaten. If you are going to use saffron during pregnancy, use saffron you can trust: a named grade, a lab report, and threads that pass the water test.