Saffron is a royal spice. It’s used widely in Ayurvedic cooking—in desserts, vegetable dishes, and to season rice. Available in strands or powdered form, saffron is used for both its royal color and delicate aroma.
What is saffron good for?
In Ayurveda, saffron is considered tridoshic — balancing for all three doshas (mind-body energies): Vata, Pitta, and Kapha. It also helps in the assimilation of nutrients, in dhatu (tissue) formation, and in flushing toxins out of the tissues of the body. And, of course, it tastes delicious!
Tips & suggestions for using saffron
Saffron combines well with almost every other Ayurvedic spice. Before you use it, be sure to soak the strands in a little milk to release the color. Here are a few cooking suggestions:
- Try adding a few threads to your daily basmati rice for a little extra flavor.
- Enjoy it as a starring ingredient in this recipe for Saffron Risotto with Asparagus and Zucchini.
- It’s also soothing in warm milk. In our article on “Osteo Health and Maharishi AyurVeda,” you’ll find a delicious saffron-milk recipe for bone health.
In Ayurveda, spices are so much more than flavoring agents. Learn more about the wonderful world of Ayurvedic spices and their benefits.
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