Buransh – A health Drink

Buransh/Burans is a red-colored flower that is used to make a flower drink in hilly areas of the Indian subcontinent and is more famous in the states of Uttarakhand and Nagaland.

The flower of Buransh/Burans is rich with phytochemicals of medicinal value and contains antioxidants, anti-inflammatory and immune system boasting active compounds – quercetin, rutin and coumaric acid which are responsible for its health benefits.


Nutritional value of Buransh/Burans flower

Burans flower is a rich source of calcium, potassium vitamin C and iron. It contains 16.3% protein, 68.5 carbohydrates, and 7.6% fat. 


Potential health benefits of Buransh…

1/6. Reduces inflammation

1. The anti-inflammatory property of the flavonoids, Quercetin and Rutin aids in reducing inflammation. Quercetin reduces the inflammation of prostate, kidney and urinary bladder while Rutin treats mouth and stomach ulcers.

2. Buransh also treats arthritis, gout, bronchitis, and rheumatism.


2/6. Prevents Cancer

1. Quercetin and Rutin content of burans flower restricts the growth of cancer cells thus, lowering the risk of cancer. 

2. The antioxidant properties of Quercetin and Rutin along with other phytochemicals avert the damage of body cells which lead to mutation and development of cancer.


3/6. Reduces Stomach Pain

1. Buransh flower juice helps reduce the stomach pain.

2. Extract of buransh flower is known to decrease the pain stimuli.


4/6. Useful In Diabetes

1. Buransh flowers have anti-diabetic potential. It can treat type I & type II diabetes. 

2. The presence of hyperin which has an antioxidant property restricts the action of certain glucose enzymes. Thus, reducing blood sugar and cholesterol levels.


5/6. Good For Heart

1. The antioxidant compounds of Buransh are useful for the heart and the circulatory system. It prevents heart attacks. 

2. Extract of the flowers is effective in decreasing blood pressure and bad cholesterol. The high quantity of poly fatty acids in Buransh does not permit the body to produce more cholesterol.

3. The two flavonoids, Quercetin and rutin present in the flowers of Buransh are beneficial for heart health. Quercetin tackles high blood pressure and atherosclerosis. Rutin limits blood clots.


6/6. Other possible health benefits…

Due to its many properties, Buransh health drink is able to stop pains, such as headache and stomach aches. As an anti-oxidant, the juice is good for heart, liver, skin and kidney. It is also considered good for treating diarrhoea. Its anti-microbial property, such as that provided by Quercetin and p-coumaric acid, is effective over a number of bacteria. Further, Quercetin in Burans flower juice helps in preventing allergies. Applying burans juice is also helpful in wrinkles, itching and other skin inflammation. It also used by sportspersons to increase stamina and endurance.

Buransh ka Sharbet is a full of anti-diabetic, antioxidant, anti-inflammatory, antimicrobial, heart and liver protection health benefits. Buransh flower is a key ingredient in certain Ayurveda and Homeopathy medicine.


How to Make Buransh Juice?

Buransh juice is available in bottled form too BUT if you want to make it on your own… 

Collect two kg of flowers and remove their internal parts (stigma, pistil). Then, wash them with fresh water.

Take three litres of water in a large pan, add the cleaned flowers into it and bring it to boil. 

Now add one teaspoon of baking soda (sodium bicarbonate).

Mix the flowers in the boiling water. After approximately 15 to 20 minutes, the flowers will give out most of its juice, color, and aroma to the water. Now sieve the ‘flower soup’.

When the flowers have cooled down, press them with hands and extract more of its juice. 

Add 2.5 kg of sugar to it and simmer again for 15 minutes. (I avoid sugar. But then this is a taste preference). 

Then, the pot is to be removed from the fire and 40 g of citric acid is to be added as a preservative and also for enhancing the taste. (This again is optional).

You can consume a drink of Buransh juice by mixing one part of the extract with double or triple parts of water.

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