Golden Saffron Spiced Tea and the Four Cs of Spices: A recipe

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.

Coriander seed

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.

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 Four C’s Golden Spiced Tea
(Saffron 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

Read Some More:

Arun Shanbhag’s Saffron Almond Milk (Badam Pista Milk)

People are Saying:

Tasty Palettes says:

I wouldn’t be exaggerating if I say that I survived my recent bout of flu with curry leaves laden rasams and Vegeyum’s 4C’s tea.

From the Teas and Drinks Series

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About 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.
This entry was posted in 09 Early Spring, Asian, Ayurveda, Indian, Spices and Herbs, Teas - Drinks - other liquids, Vegan, VEGETARIAN and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

20 Responses to Golden Saffron Spiced Tea and the Four Cs of Spices: A recipe

  1. Maninas says:

    mmmm lovely

    and very evocative writing

  2. VegeYum says:

    Hi Maninas, thank you! I love this tea. Glad you could visit and explore the site.

  3. Love the use of saffron in tea. I have generally used it i a milk blend.
    see my daily morning cup-of-spiced milk :-)

  4. Oh, have to add you to my blogroll.

  5. 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.

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  7. joycesiew says:

    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

  8. Callie says:

    So, there is no actual tea in this tea?

    • Ganga says:

      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?

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