Saffron, AKA the royal spice, is a vibrant red substance. Similar to its sister spices (see 4th bullet), saffron is an excellent antioxidant. Therefore, it has the ability to keep your circulatory system clean.1 It is particularly helpful for women of childbearing age. The main active compounds in saffron are crocin, crocetin, kaempferol, quercetin, and safranal.2 Its rasa is astringent, bitter yet sweet.

How to make:

• Soak a pinch or two of saffron in 1 tablespoon (tbsp) water for a minimum of 10 minutes

• Rinse 1.5 cups of rice at least twice— I’m using basmati

• Place empty pot on medium heat; add 3 tbsps butter of choice

• Add 3 bay leaves, 6 cardamom pods, 6 cloves, 7 bits of cinnamon, salt to taste and mix well. Add rice and sauté with spices for a couple minutes.

• Pour in 3 cups of hot water and add pre-soaked saffron

• Bring to a gentle boil and cook for approximately 11 minutes with a lid on top; stir occasionally

• Include whatever veggie and/or protein dish you may have for a more holistic meal!

  

  Soaked saffron

  

  I added spinach dal to mine :)

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1. Gohari AR, Saeidnia S, Mahmoodabadi MK. An overview on saffron, phytochemicals, and medicinal properties. Pharmacogn Rev. 2013;7(13):61-66.

2. Garner-Wizard, M. Review of Pharmacology of Saffron and Its Constituents. http://cms.herbalgram.org/.