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Saffron is a spice derived from the flowers of the saffron crocus (Crocus sativus). It is known as kumkum and kesar in Hindi. In the Indian subcontinent, saffron milk is popularly known as kesar milk.
In this preparation, saffron is cooked into the milk which brings out the beneficial components of the saffron.
Here’s what we’ll cover in this article.
To produce saffron, the stigmas of this flower are handpicked and then dried and processed into a spice. Only three strands of saffron can be acquired from a single flower. Making saffron is a very labor-intensive process that makes the saffron the most expensive spice in the world. It is the most expensive spice by weight as well.
Despite these facts, saffron is a very popular culinary ingredient worldwide and has many health benefits. It has been a part of the traditional system of medicine called Ayurveda for ages.
It is one of the main ingredients in the popular Ayurvedic herbal oil, kumkumadi tailam.This oil is used to enhance skin texture, impart a natural glow and improve the quality of the skin.
Here’s a very easy saffron milk recipe (kesar milk) which is a great way to add saffron to your diet so you can receive the inherent health benefits of this amazing herb.
Follow this recipe to learn how to make saffron milk. When purchasing saffron, be sure to select a high-quality product as imitations may be sold in its place.
Preparation time:10 -15 minutes
Serving:1
Ingredients
According to Ayurveda, cow’s milk acts as a fat and water-soluble media for the active ingredients in herbs.
In the Ayurvedic texts it is mentioned that herbal medicine should be given with an anupana or vehicle because it helps in easy administration and assists the action of the herb. Milk is considered one of the best vehicles (anupanas) according to Ayurveda.1 Whether you choose to use cow’s milk or non-dairy milk is up to you. Either way, you’ll still receive the benefits of the saffron.
Steps For Making Saffron Milk
Take one cup of milk in a saucepan and heat it over a medium flame until it comes to a boil. After one boil, add the saffron strands and cardamom powder and simmer over a medium flame for ten minutes. The milk will turn a light golden yellow color.
Add raw sugar, maple syrup or brown rice syrup according to your taste and remove from the heat. Pour the milk into your cup and do not strain out the saffron strands.
Garnish your saffron milk with chopped almonds and chopped pistachios.
(Source: USDA National Nutrient Database)
Stay tuned for an amazing graphic that contains the nutritional values of saffron. These number should be used as a guideline only.
Rasa (Taste):Katu (Pungent), Tikta (Bitter)
Gunas (Qualities):Snigdha (Oily)
Veerya (Potency):Ushna (Hot)
Vipaka (Post Digestive Taste):Katu (Pungent)
According to dravyaguna vijnana (pharmacopoeia of herbs), saffron has the following benefits.
To get desired results for a particular health condition, saffron should be used in a particular amount and in a particular way. Consult a qualified Ayurvedic practitioner for proper advice if you wish to use herbs for a particular health problem.
The chemical constituents of saffron are crocin (responsible for the color), picrocrocin (responsible for the bitter taste), and safranal (responsible for its odor and aroma).
Saffron contains more than 150 volatile and aroma-yielding compounds. It also has many non-volatile active components.6 Saffron milk is a great way to include saffron in your diet.
Clinical studies on saffron demonstrate its various properties.
However, these clinical studies require further research because these studies were done in a limited environment.
Please consult a qualified Ayurvedic practitioner before taking saffron milk.
References
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