You might have some idea regarding what is saffron used for? Almost all the health magazines and digital articles at some point have shared myriad information about What is saffron used for and its health benefits.  Saffron spice originated in ancient Greece, and since then, it has been profoundly honored for its medicinal properties. People in ancient Greece consumed saffron spice daily for enhanced libido, sharp memory, and overall immunity. There are many saffron recipes available on the internet. But here we will share the easiest of all saffron recipes, “Saffron tea with honey and ginger."  It is a quick and very simple recipe but has several health benefits. Also known as the "sunshine spice," saffron is very useful in reducing PMS symptoms, risk factors of heart diseases, enhancing weight loss, and treating symptoms of chronic depression. Honey used in saffron tea acts as a rich source of antioxidants, improves cholesterol, reduces triglycerides, and promotes faster healing of burns and wounds. Honey is considered to be a healthier alternative to sugar. Ginger used in the recipe helps treat muscle pain, chronic stomach issues, reduces menstrual pain significantly, improves brain function, and protects against Alzheimer's disease.



saffron almond pudding


Saffron and Almond milk Chia pudding is the most easy to prepare breakfast, snack or dessert with very few ingredients ( saffron spice ). It is creamy thick and delicious to taste. Chia seeds are very high on fiber and saffron adds on to its health benefits. This is a vegan recipe ( saffron recipes ) so requires Almond milk you can replace this with Dairy milk if you like Ingredients: (Serves – 4)


  •  2 cups Almond Milk
  •  6 tablespoon chia seeds
  •  2 teaspoon of sweetener (maple syrup, sugar, honey or artificial sweetener as per taste )
  • A pinch of good quality saffron


  • Mix together in a bowl Chia seeds and Almond milk. Mix well until there are no lumps. Leave the Chia and Almond milk mixture at room temperature for 30 minutes. The Chia seeds will begin to swell.
  • Mix well again by adding in the sweetener. Refrigerate it for minimum 6 hours or overnight before serving. (Can be stored in refrigerator for a week)
  • Take a pinch of saffron and steep it in 2 tablespoons of warm water for 30 minutes. Mix half of the chia seeds with saffron concoction.
  • Now layer alternately saffron flavored and plan chia seeds in a glass and serve it chilled topped with your favorite nut and fruits.


saffron cookies

RECIPE 2: Saffron Butter shortbread Cookies

Shortbread cookies are extremely delectable cookies from Scotland. The secret to good shortbread cookies is good quality butter so that you get that snap when you break a cookie and it melts into your mouth. The basic recipe uses only sugar, butter and flour but by adding a bit of saffron to it you take this ( saffron recipes ) to a whole new level of flavor and not to forget that gorgeous yellow color. Best enjoyed with your afternoon tea or coffee.



  • ¾ cup unsalted butter at room temperature
  • ½ cup icing sugar
  • 1 cup all-purpose flour
  • 3 tbsp cornstarch
  • 1 pinch of saffron soaked in 2 tbsp milk (crushed in mortal and pestle)
  • ½ tsp vanilla paste (optional)
  • A pinch of salt
  • Chopped pistachio for garnish



  1.  Pre-heat an oven at 160C/ 320F.
  2. Line two large baking trays with parchment paper.
  3. In a large bowl mix together beat butter and sugar until light and fluffy. Both sugar and butter need to blend very well.
  4. Mix in saffron and vanilla paste and beat well.
  5. Now sieve in flour, cornstarch and salt. Mix gently until it all comes together into a soft dough.
  6. You can either pipe the dough on a tray or use a small scoop to spread the dough. Place the cookies 1-2 inch apart on the tray.
  7. Garnish each cookie with chopped pistachio.
  8. Chill the dough for 15 mins in refrigerator before baking.
  9. Bake at 160C / 320F for 20 mins or until edges begin to brown lightly.
  10. Cool completely on a wire rack and store in airtight container. Can be stored for up to a week.

saffron rice



Preparing a special dinner for family and friends? Why not add a pinch of saffron to rice and turn this simple side dish into something exotic? Saffron rice is perfect base to serve delicious kebabs, grilled meat and vegetables. This also perfectly paired with curries and stir fries. This saffron recipes will give you the fluffiest and aromatic rice.

Ingredients: Serves 4


  • 2 Cups Rice (Preferably long grain Basmati)
  • 4 Cups water
  • Pinch of saffron
  • 2 tsp oil
  • 2 Bay leaves
  • Salt to taste



  1. Wash rice until water runs clear.
  2. Soak saffron in 2 tsp water.
  3. In a pan heat oil add the bay leaves and rice. Sauté it for a min.
  4. Add boiling water (do not add cold water), salt and saffron. Stir well and cook for 12-15 mins until most of the water is absorbed and rice is al-dente.
  5. Reduce the heat to minimum, cover and cook for another 5 mins.
  6. Turn off the heat and gently fluff up the rice grains using a fork.
  7. Optional: Serve with some caramelized onions.



saffron shrimp spaghetti



Looking for date night recipes, but do not want to spend hours cooking? Why not try this scrumptious recipe for Creamy Saffron and Shrimp spaghetti. Adding saffron to your basic pasta sauce will make it extremely luxurious and add a dimension of flavor to the recipe ( saffron recipes ).

Ingredients: Serves 2

  • 200 gms Spaghetti
  • 200 gms shrimps
  • 1/2 cup double cream
  • 2 tbsp olive oil
  • 6 cloves of finely chopped garlic
  • 1 medium sized shallot finely chopped
  • ¼ tsp saffron strands (soaked in 2 tsp water)
  • ½ tsp freshly ground pepper
  • Salt to taste
  • Freshly grated Parmesan
  • Fresh Parsley for garnish - finely chopped



  1. In a large saucepan boil 3 cups of water with salt and a tbsp of olive oil. When water boils add the spaghetti and cook it till al dente. Drain the water and set aside.
  2. In a pan, heat 1 tbsp of olive oil. Sauté shrimps until they turn pink will take about 3 mins. Set aside in a plate.
  3. In the same pan, sauté garlic and onion until translucent.
  4. Add cream, saffron, pepper and salt and simmer for 5 mins.
  5. Toss in the cooked spaghetti, and shrimps and cook it for another 2 mins.
  6. Serve hot garnish with parsley and a generous sprinkle of freshly grated parmesan.



saffron ice cream



Summer is here and the best way to enjoy the sunshine is with this delicious and flavorful Ice-cream. This saffron recipes is inspired by traditional Persian ice-cream called “Bastani” which has the flavors of saffron, rose water and pistachio. For a twist I have served them in Filo pastry cups (inspired by traditional sweet baklava). I have modified this recipe so you can prepare this easily with readily
available ingredients at home and requires no fancy gadgets.

Ingredients: (8 scoops)

  • For Ice-cream:
  • 2 cups double cream
  • 1 cup condensed milk
  • ½ cup full fat milk
  • ¼ tsp saffron
  • 2 tsp rose water
  • ¼ tsp cardamom powder
  • ¼ cup chopped pistachio
  • Rose petals (optional)
  • For Cups:
  • A pack of Filo-pastry sheets
  • ¼ cup melted butter
  • Honey optional


  1. Brush each sheet of filo pastry with butter and layer one above the other- Layer 5 sheets.
  2. Cut the large sheet into small approximately 8 cms squares.
  3. Use a cup cake tin to form small cups, brush some more butter over the surface.
  4. Bake in a preheated oven 360F / 180C for 15 to 20 mins until golden brown.
  5. Cool them completely on a rack (optional brush with honey or simple sugar syrup).
  6. Soak saffron in milk for 30 mins.
  7. In a large bowl, whisk the cream until soft peaks form.
  8. Add to it condensed milk, rose water, saffron and cardamom. Whisk for another 2 mins until all ingredients are mixed well (No sugar required as condensed milk already contains sugar).
  9. Now mix in the chopped pistachio and gently fold in.
  10. Transfer to a bread tin or airtight container and freeze overnight or minimum 8 hours.
  11. Remove from freezer 15 minutes before serving.
  12. Scoop the ice-cream and serve it over baklava cups garnished with chopped pistachio and rose petals.



RECIPE 6: Saffron and Cardamom Yogurt Smoothie (Indian
Kesar- Elaichi Lassi)

Flavors of Saffron and Cardamom together is like a match made in heaven. This is a must try saffron recipes if you like the exotic flavors of saffron and cardamom. This is perfect drink for the summer enough to quench your thirst satiate your hunger pangs. This is so easy to prepare that you need not spend much time in the kitchen.

Ingredients: (Serves 4)

  • 4 Cups Greek yogurt
  • ½ Cup ice cube
  • ¼ cup sugar/ honey (adjust as per your taste)
  • ½ cup milk
  • ¼ tsp saffron
  • ¼ tsp cardamom powder
  • Optional Chopped nuts for garnish

Method: -

  1.  Soak saffron in milk for 30 mins
  2.  Put all the ingredients in a blender and blend for 30 secs.
  3.  Pour in a glass and serve it topped with chopped nuts





  • 10-12 strands saffron threads 
  • 4 cups water
  • 2 inches fresh ginger root, minced
  • 3 tablespoons honey (optional)
  • Dash ground cinnamon (optional)


Pour 4 cups of water into a pot, add ginger and cinnamon (optional) and bring to a boil. Uncover, turn heat down slightly, add saffron threads ( saffron spice ), and simmer for an additional 5 minutes. Add honey to sweeten, if desired. Strain tea into 4 cups. Serve and enjoy!


saffron cake



Enjoy this delicious Saffron and Rose cake with a Hot cup of tea or Coffee.



  • 1 ½ cup plain flour
  • ¾ cup melted butter
  • 2 eggs
  • 1 cup sugar
  • ¾ cup milk
  • 2 tsp baking powder
  • ½ tsp saffron (Soak in with little milk 15 min before use)
  • 2 tbsp Rose water
  • Frosting:
  • ¾ cup whipping cream
  • 2 tbsp icing sugar
  • Garnish:
  • Dry rose petals
  • Pistachio slices
  • Pinch of saffron



  1. Pre-heat an oven at 175°C/ 350 °F.
  2. Line one 9-inch cake tin with parchment paper.
  3. In a large mixing bowl, mix together sugar and butter until light and creamy.
  4. Mix in egg one at a time and beat well.
  5. Add rose water, saffron and milk little at a time and mix.
  6. Now gently fold in sieved flour and baking powder one third at a time.
  7. Once batter mixed well together transfer to a baking tin.
  8. Bake for 45 minutes.
  9. Leave on a wire rack to cool (Can be enjoyed at this stage without frosting)
  10. Remove cake from Tin.
  11. Whip together cream with sugar until soft peaks formed. Mix in a pinch of saffron
  12. Frost the cake with a layer of cream with a spatula creating swirls.
  13. Garnish with Rose petals and pistachio.





Want to enjoy a hot beverage but avoid high caffeine? Try out this saffron and spice latte. This is a very soothing beverage that will help you sleep well at night.

Ingredients: (Serves 2)

  • 2 cups milk
  • 1 pinch saffron
  • 1 inch cinnamon stick
  • 2 cardamom pod
  • 1 pinch nutmeg powder
  • Few dry rose petals
  • Optional sugar/honey as per taste

Method: -

  1. Bring to boil milk with all ingredients.
  2. Pass milk through a tea strainer to get rid of whole spices ( saffron spice ).
  3. Enjoy it hot





Halwa is a smooth fudgy dessert from Indian subcontinent prepared especially during festive season. You will be able to find numerous variety of Halwa recipes. This one is made with Semolina flavored with generous saffron.

Ingredients: Serves 4


  • 1 Cup fine semolina
  • 2 ½ Cups Milk/Water
  • ¼ tsp Saffron strands
  • 6 tbsp Ghee/Clarified butter
  • ¾ Cup Sugar
  • ¼ tsp cardamom powder
  • ¼ Cup nuts (pistachio, cashew, almond)



  1. In a pan roast semolina for 7-8 mins on medium heat. Stir continuously until aromatic. Keep it aside.
  2. In a saucepan bring water to boil, add sugar and saffron and keep aside.
  3. Heat ghee in a pan add the roasted semolina and stir continuously for 5 mins on low heat.
  4. Add the nuts and roast for another 1 to 2 mins.
  5. Add sugar syrup to semolina while continuously stirring so that no lumps are formed.
  6. Add in cardamom powder.
  7. Keep stirring until all water is absorbed and ghee is released to the surface.
  8. Enjoy warm garnished with nuts. (Optionally use ramekins to mold them into pretty shape)





A healthy and delicious vegan soup, which is creamy and luxurious with flavors of Saffron.

Ingredients: (Serves 4)


  • 250 gms potatoes
  • 1 small onion chopped
  • 2 tsp chopped Garlic
  • 1 large bay leaf
  • ¼ tsp pepper powder
  • 1 tsp olive oil
  • 4 cups vegetable stock
  • ¼ tsp saffron strands
  • Salt to taste



  1. In a saucepan, heat oil add bay leaf, garlic, onion and sauté until translucent
  2. Add peeled and roughly chopped potatoes.
  3. Add stock and saffron and cook until potatoes are cooked (15 mins)
  4. Remove the bay leaf
  5. Blend the soup well with a hand blender/in a blender Jar.
  6. Season with salt and pepper.
  7. Optional: Garnish with coconut cream and microgreens. Enjoy with your favorite bread or croutons.





Add few strands in your Lemonade during summer to improve its health benefit and cool you off.

Ingredients: Serves 4


  • 6 Large lemons
  • ⅓ Cup sugar/Honey
  • 4 Cups water
  • ¼ tsp Saffron strand
  • Ice


  1.  Cut in halves and squeeze the juice from the lemon.
  2.  Mix together sugar/honey with lemon juice.
  3.  Soak saffron in some water for 30 mins.
  4.  Mix all ingredients together.
  5.  Pour over ice cubes and enjoy chilled. (Optionally garnish with lemon slices)




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