Golden Saffron Spiced Tea | The Five Cs of Spices

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.

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Golden Saffron Tea of 4 C Spices | A Life (Time) of Cooking | Ayurveda | Tea | Indian Recipes | Vegetarian

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.

Cloves
Cardamom
Cinnamon
Coriander seed
Cumin

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 these spices.

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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

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.

Sip Slowly

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 Five C’s Golden Spiced Tea
(Saffron 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 2-3 cup pot:
5 cloves,or more if they are small. Sometimes I use up to 10!
5 cardamom pods
1 stick cinnamon
0.5 tspn coriander seed
0.5 tspn cumin 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.)

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 [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.

Play around with the spice proportions until you find the ratios that suit you.

Aaaah! How relaxed you feel.

Eat! Drink! Enjoy!

Namaskaram.

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

20 thoughts on “Golden Saffron Spiced Tea | The Five Cs of Spices”

  1. 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

    Like

    1. Hi Callie,
      “Tea” is a generic term covering those liquids made by infusing things in water – herbs, spices, other plants. So this is tea, even tho there are no leaves of the tea plant. Confusing, isnt it?
      xx

      Like

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