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ISSUED // February 21

Saffron

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:

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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