Golden Saffron Spice Tea and Kashmiri Kahwa Tea

I first came across this beautiful tea in a small shop in a village in South India.

Golden Spiced Saffron Tea

There are certain “C” words that I love when in the kitchen. It is especially true when it comes to spices. My favourite and indispensable spices all being with C — Cloves, Cardamom, Cinnamon, Coriander seed, Cumin.

If you have these in your pantry, you have some of the Indian cooking Essentials. For example, Garam Masala uses them as a strong, warming basis.

But did you know that you can also make a very special infused tea from these same spices?

You might also like to try Phanta (Basil) Tea, Ayurvedic Teas, or Herbal Teas. Try Saffron Rice with Dates and Almonds also.

Or browse all of our Teas. Our Indian dishes are here and our Indian Essentials here. Or explore our Late Spring Recipes.

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I first came across this beautiful tea in a small shop in a tiny village in South India that was run by Kashmiris. They served me a 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 in small amounts has such a wonderful, subtle taste, and an aroma to match. The golden colour that permeates the food or liquid is golden. Too much saffron will taste bitter.

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.

 Golden Saffron Spiced Tea

ingredients
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 pot:
4 cloves, or more if they are small. Sometimes I use up to 10!
4 cardamom pods
2cm piece cinnamon
1 pinch strands of saffron

method
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 allow to seep for 5 minutes. This will allow the saffron time to develop colour, and the flavour from the spices to emerge. Strain into a special teacup and sip slowly.

Aaaah! How relaxed you feel.

recipe notes and alternatives
For a variation, add 0.5 tspn coriander seed and a few cumin seeds.

Play around with the spice proportions until you find the ratios that suit you. You may find that you like more of one or more spices than the others.

Golden Spiced Saffron Tea

Kashmiri Kahwa Tea

To make the traditional Kahwa tea, add to the above:
1 tspn Kashmiri green tea leaves (or some regular green tea if this cannot be sourced)
a few dried rose petals (available locally from Afghan and Middle Eastern shops, and some North Indian groceries)
3 tspn slivered almonds, crushed slightly

Allow to infuse around 2 – 4 mins, strain and sip. Sweeten with honey or sugar if needed.

browse some of our teas

 

 

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8 thoughts on “Golden Saffron Spice Tea and Kashmiri Kahwa Tea”

  1. Oh…that sounds delicious. A little bit of saffron sure goes a long way.

    Hi AppetiteforChina, – yes saffron is a most amazing spice. And in tea it is gorgeous. Hope you get to try it.

  2. Hi. I have been on a ‘tea’ discovery lately, mainly for my baking experiments. I think you have just inspired me to take on another experiment using your Saffron Tea recipe ;). Cheers

    1. Hi Callie,
      Outside of India and perhaps China, “Tea” is a generic term covering those liquids made by infusing things in water – herbs, spices, other plants. Really it is an infusion. But we call it tea, even tho there are no leaves of the tea plant. Confusing, isnt it?
      xx

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