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Saffron pigments were used in paints to make prehistoric cave art. But that's not all. Did you know that saffron is known as the sunshine spice? Here, we discuss the benefits and uses of saffron, one of the costliest spices in the world. It takes 4500 flowers to produce 28 grams of top-grade saffron; while that does explain why it is so costly, the many other benefits also add up!
Kaempferol, found in saffron flower petals, acts as a natural antidepressant by stimulating the release of beneficial hormones in our bodies. In effect, they can help people to feel happier. Notable studies in research organisations have shown that saffron can be used to treat depression. As depression is one of the most prevalent diseases worldwide, one must consult a doctor before taking saffron to see whether it would help their case.
As this delicate spice has amazing uses, it is quickly becoming popular to use saffron in foods and drinks. It contains antioxidants such as crocin and crocetin that protect brain health, improve concentration, memory and also aid weight loss. Saffron is also a great source of safranal which gives saffron its distinct taste and aroma and can stimulate an anti-diabetic response. Saffron may also suppress cancer-causing cells, boost libido, and improve eyesight. All of these benefits can be derived from as little as a pinch (2-3 strands) of saffron. It should not be consumed in excess.
Now, let’s talk about the ways in which people around the world consume saffron:
1. Saffron Milk
Photo: Jyoti Singh
In India, people drink saffron milk before going to bed, but it is also mixed in the Holi drink, thandai alongside nuts and spices. Here’s how to make saffron milk:
INGREDIENTS
1-2 Saffron strands
1 teaspoon of sugar
2 crushed cardamoms
1 cup of milk
METHOD
- Add milk to a pan, and allow it to heat on medium flame.
- Add saffron strands, sugar and cardamom seeds.
- Stir the milk, till it changes colour.
- Once milk begins to boil, turn the heat on low flame.
- Cook for 2 minutes
- Turn off the stove.
- Serve.
2. Saffron Tea
Photo: Manki Kim
In Iran, saffron tea is also called zafrani chai. Here’s how to make it:
INGREDIENTS
1 cup water
2 teaspoons tea powder
2 crushed cardamoms
2-3 crushed saffron strands
1 cup of milk
1 teaspoon of sugar
METHOD
- Add water to a pan, and allow it to heat on medium flame.
- Add crushed cardamoms and tea powder.
- Stir, until the water boils and reduces to half.
- Turn off the heat.
- In another pan, add milk, saffron strands and sugar.
- Stir, until the milk begins to boil.
- Turn down the heat, and let it simmer.
- Switch off the heat after 2 minutes.
- First, strain the tea concentrate in a cup.
- Follow it up by straining the saffron milk.
- Mix, and serve.
3. Seasoning
Photo: Ting Tian
People use saffron to make Kozani chicken (a dish named after Kozani, a part of Greece that is famous for saffron), and Paella in Spain. You may try churros with saffron rabdi when you're feeling really hungry. For now, here’s how you can make Kozani chicken in less than 30 minutes
INGREDIENTS
2-3 tablespoons of Olive oil
A pinch of salt
2-3 strands of saffron
7-8 chicken thighs
2 cups of water
1 teaspoon of paprika
1 chopped onions
7-8 pitted prunes
METHOD
- In a large saucepan, put chicken thighs and saffron in water.
- Bring to a boil.
- Turn off the heat.
- Separate the chicken thighs.
- Do not throw away the liquid.
- Heat oil in a pan, and sweat the onions gently for 10 minutes.
- Add the paprika, prunes, chicken thighs and cooking liquid.
- Let it cook for 20 minutes on low heat.
- Remove the prunes, chicken thighs and onions.
- If the sauce is less watery, start piling the sauce on the chicken.
- If the sauce is too watery, allow it to thicken and then pile it over.
- Serve with rice.
We hope you’ve enjoyed learning about the multitude of benefits and uses of saffron!
