There are certain “C” words that I love. Especially when in The kitchen.There are lots of “C” spices, and in fact, there are five “C” spices in Indian cooking that are indispensable.
If you have these in your cupboard, you’ll be fantastic in the Indian cooking stakes! For example, Garam Masala uses them as a strong, warm basis.
But I don’t want to talk masala mixes today. I want to introduce you to a very different use of four of these spices.
A Beautiful Tea
I first came across this beautiful tea in a small shop in a village in South India. They served me this magnificent, golden, very subtle and very aromatic liquid that was intoxicatingly India and very special in taste.
It is so simple, incredibly exotic, and includes saffron which gives it a beautiful subtle flavour and wonderful colour.
Saffron, when used correctly (in small doses), has such a wonderful, subtle taste, and an aroma to match. The golden colour that permeates the food or liquid is golden.
The taste is very very subtle – no punch here. Drink slowly while sitting with mind clear, or after doing yoga. Or meditation. Try it and tell me what you think.
The Four C’s Golden Spiced Tea
Play with the amounts until you get a blend that suits your taste. Start with what I suggest and then adjust each time you make it.
For a 2-3 cup pot:
5 cloves,or more if they are small. Sometimes I use up to 10!
2 cardamom pods
1 stick cinnamon
0.5 tspn coriander seed
1 pinch strands of saffron (essential, don’t omit. But be careful with the amount – don’t overdo it as too much saffron turns the taste to bitter.)
Crush the spices roughly in a mortar – no need to grind them at all, just to break them up a little. Place in a teapot, pour hot water over and [important] allow to seep for 5 minutes. This will allow the saffron to develop colour and the flavour from the whole spices to emerge. Strain into a special teacup and sip slowly.
Aaaah! How relaxed you feel.
Eat! Drink! Enjoy!
This post was updated on 5th December, 2013
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