Spice Showcase: A Pinch of Saffron Daily for Ayurvedic Nutrition
(Saffron boat in Kashmir)
What is Saffron?
Earlier this year, while in India with family, I made a business detour to visit the Indian Saffron towns of Pampore and Srinagar in Kashmir, an area located at the foothills of the majestic Himalayas. As I visited several of the local saffron farms, I had fascinating interactions with the saffron farmers, most of whom come from multi-generational saffron farming families. I was excited to be able to learn directly from the growers.
(Bina in Kashmir)
Saffron is known as “the king of all spices.” It is the most expensive spice in the world, mostly due to the difficult farming and harvesting process, a truly impressive operation. I have to explain it with a bit of botany that I learned at the saffron farms. Saffron comes from the flower of the crocus plant. Each plant grows to 14-18 inches in height and bears up to four flowers. Each of the flowers contains three orange-colored stigma and three yellow-colored ones. The orange stigmas are considered pure premium saffron. We in India call this premium grade of saffron kesar, a word which also means “orange-colored.” Farmers have to hand-harvest the stigma from 4,500 plants for just one ounce of pure saffron spice.
(The saffron crocus flower)
Cooking with Saffron
I always keep saffron on hand to take advantage of its medicinal and aromatic properties as I cook for my loved ones. Ayurveda considers saffron balancing for all three doshas in the body. It has the properties of sweet, astringent, and heating. Saffron is considered beneficial for lifting one’s mood, improving complexion, improving memory, as a liver detoxifier, blood cleanser, blood thinner and for clearing up colds and congestions. Saffron also helps improve visual acuity and help reduce light sensitivity of the eyes.
Naturally, this delicate spice is featured frequently in my upcoming cookbook about the art of Indian cuisine based on the ancient principles of Ayurveda. I have used saffron in my savory tandoori chicken and chicken biryani recipes, as well as in the sweet dishes like shrikhand and coconut burfi.
A few tips about cooking with saffron – just a pinch goes a long way with this spice. Saffron begins to release its flavor, aroma and color when soaked in a bit of warm water. Keep this water and add it to your dish along with the saffron strands. Never try to infuse saffron in oil, it will not work well.
I also created my popular hand-blended chai masala blend with saffron, ready to be added to milk and black tea for the perfect Mumbai-authentic cup of chai. The Aromatic Chai spice blend contains only pure spices, including saffron, cardamom and cloves. It can be used to flavor cakes, muffins, French toast, puddings and panacotta. To infuse a serving of saffron into your day, make the relaxing and comforting spiced almond milk using the following recipe.
Chai-Spiced Almond Milk (makes 2 portions):
Heat 2 cups of almond milk in a saucepan over medium-high heat. Once a nutty roasted aroma is detectable, reduce heat to a low simmer and add 1 tablespoon of Bina’s Aromatic Chai spice blend. Whisk together slowly, breathe in the fragrance and enjoy. Serve it to friends and family for an instant boost of their spirit. As an option, you may sweeten the spiced almond milk with honey, boiled blended dates or boiled blended golden raisins.
**To order Bina’s Aromatic Chai, click here.