- Saffron is rich in plant compounds that act as antioxidants, such as crocin, crocetin, safranal, and kaempferol. Antioxidants help protect your cells against oxidative stress.
- Saffron may help treat symptoms of mild-to-moderate depression, but more studies are needed before definite recommendations can be made.
- Saffron is high in antioxidants, which may help kill cancer cells while leaving normal cells unharmed. However, more human research is needed.
- Both eating and smelling saffron appears to help treat PMS symptoms, such as irritability, headaches, cravings, pain, and anxiety.
- Saffron may have aphrodisiac properties for both men and women and may especially help those taking antidepressants.
- Saffron has been shown to reduce snacking and curb your appetite. In turn, these behaviors may help you lose weight.
- Saffron has been linked to several other potential health benefits, such as improved heart disease risk, blood sugar levels, eyesight, and memory. However, more studies are needed to draw stronger conclusions.
- Saffron has a subtle taste and aroma, which makes it easy to add to your diet. It pairs well with savory dishes and should be soaked in hot water to give a deeper flavor. Alternatively, you can purchase saffron in supplement form to reap its benefits.
How to grow?
Saffron plants need well draining soil and lots of sun. If saffron crocus is planted in swampy or poor draining soil, it will rot. Other than needing good soil and sun, saffron crocus are not picky.
When you plant your saffron crocus bulbs, place them in the ground at about 3 to 5 inches deep and at least 6 inches apart. About 50 to 60 saffron flowers will produce about 1 tablespoon of saffron spice, so keep this in mind when figuring how many to plant. But, also keep in mind that saffron crocus multiply rapidly, so in a few years time you will have more than enough. After your saffron crocus bulbs are planted, they need very little care. They will be hardy down to -15 F (-26 C). You can fertilize them once a year, though they grow fine without being fertilized as well. You can also water them if the rainfall in your area falls below 1.5 inches per week. Growing saffron crocus is easy and certainly makes the expensive spice much more affordable. Now that you know how to grow saffron plants, you can give this spice a try in your herb garden.
- Kesar Badam Milk
1 litre Full fat Milk
15-20 strands Saffron Soaked in 2 tbsp milk
1/4 cup Sugar
1/2 tsp Cardamom Powder
Soak almonds in hot water for 10 minutes.
Remove the skin of almonds and add them in a blender along with 1/4 cup of milk.
Grind them to make a smooth paste.
Heat milk in a heavy bottom pan.
When the milk comes to a boil, add almond paste and saffron soaked in milk.
Simmer the heat and let it cook for 20-25 minutes.
Add sugar and cardamom powder and cook for another minute.
You can serve the badam milk piping hot or can chill it in refrigerator before serving.
Garnish with pistachio slivers and saffron strands.
- Kesar fruits custard:
1 ltr full creamy milk
4 tbsp custard powder
10 saffron thread
as needed Fruits finely chopped
as needed Chopped dry fruits
1/2 tsp Cardmom powder
Add the milk in pan...and add cardamom powder and saffron threads in it
Take 1 spoon cool milk and add custard powder....mix it well and add it in the milk
Put it on the stove for 5-10 minutes and after it blend it
Garnish it with chopped fruits and dry fruits.....
- Kesar Badam Panna Cotta
1/2 cup (71 g) raw almonds
2 cups (473 mL) heavy cream
1 tbsp (12.5 g) granulated sugar
1/4 tsp freshly ground cardamom
1/8 tsp (large pinch) of saffron
1/2 tsp agar agar powder
1/4 cup (43.5 g) pomegranate arils
1 tbsp (8g ) roasted pistachios, finely chopped
- Blanche the almonds by soaking them in boiling water for 15 minutes. Peel off the skins and set aside.
- In a saucepan over medium heat, add your choice of non-dairy milk, sugar, cardamom, saffron, and agar agar. Continuously whisk until the mixture comes to a boil (185°F/85°C).
- Pour the mixture into your containers and place in the fridge until set, about 1 to 2 hours.
- Garnish each panna cotta with blanched almonds, pomegranate arils, and chopped pistachios. Refrigerate until ready to serve.