The Astragalus sarcocolla herbal plant (Anzaroot herbal) :
The Anzaroot herbal plant (Astragalus fasciculfolius Boiss) with the scientific name Astragalus sacocolla is a plant from the Astragalus family or milk vetch and is from the Fabaceae family. In most of the Persian traditional medicine, the Anzaroot is mentioned as “Kohl”. The milkvetch has about 430 types and 1300 varieties that about 800 types of it have been discovered in Iran. The milkvetch can grow in various kinds of climates from hot and dry to cold and mountain climates.
The Astragalus sarcocolla (Anzaroot) gum :
The gum of this plant has medical applications and is harvested in spring. The Anzaroot is in fact the gum or extract of the Anzaroot thorny plant that exists in yellow, red, and pink colors. These crystalline and clear pieces will be powdered using small pressure. The Anzaroot tastes very bitter and spicy and has a sweet smell. According to pharmacological studies, the ingredients of Anzaroot will increase the immunity of the human body to heal bloat, hysteria, blood pressure, and cardiovascular problems. It also is used as a pain killer.
Medicinal value :
The Anzaroot includes anti-oxidant ingredients like Phenolic, Flavonoids, and Anthocyanin, steroids, Tannins, Phenic Acid, and Saponin. This herbal plant has strong anti-inflammatory, anti-bacterial, anti-viral, anti-fungal, anti-cancer, and anti-poisoning effects. From the ingredients of the leaves, stalk, and gum of this plant, iron, fiber, magnesium, potassium, calcium, phosphorous, vitamin A, vitamin B, vitamin C, and other elements like Niacin, Riboflavin, Thiamine, and protein can be mentioned.
The characteristics of fresh and high-quality Anzaroot (sarcocolla) gum :
The color of the fresh sarcocolla is slightly light and creamy. The fresh Anzaroot has a sweet smell and bitter taste. Please make sure that the Anzaroots do not have spider web or dust on it. The Anzaroot gum is commonly harvested in spring.
Preservation of the sarcocolla (Anzaroot) gum:
Keep the Anzaroot in dry and cool places (preferably in the refrigerator) like other spices. Make sure that the container lid is tightly closed and humidity cannot penetrate inside the container. You can keep the Anzaroot at best for four months in the best preserving conditions.