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Spices & Fruits
Saffron
The Golden Stigma
The Heritage & Harvest
Saffron is formed from the hand-harvested crimson stigmas of Crocus sativus. Its rarity, golden colour and unmistakable aroma have made it one of the world's most treasured botanical ingredients.
What Makes It Special
Saffron naturally contains crocin and crocetin pigments, picrocrocin and the aromatic constituent safranal. Only a few strands are needed to add colour and refined fragrance.
The Cup
A luminous golden infusion with a distinctive floral-honeyed aroma, gentle bitterness and an elegant finish.
Botanical & Ayurvedic Profile
- Botanical Name
- Crocus sativus
- Rasa (Taste)
- Tikta (Bitter), Katu (Pungent)
- Key Phytoconstituents
- Crocin, crocetin, picrocrocin, safranal
- Used Part
- Flower stigmas
- Dosha Reference
- Traditionally considered balancing for all three Doshas when used in small quantities
Brewing Ritual
- Measure
3-5 strands per 240 ml (8 oz) cup
- Temperature
85-90°C (185-194°F)
- Steep Time
5-7 minutes, covered
- Strain & Savor
Pair with green tea, cardamom, rose or blue pea blends.
