how to use saffron in milk - #43046
I am really confused about how to use saffron in milk properly. Been hearing so much about the benefits, but honestly, I tried adding it once to warm milk, and I felt like I missed something. Like, do I just toss a few strands in, or does it require some prep?? A bit of context — I’ve been struggling with anxiety lately (thanks, life!), and someone suggested saffron might help. I thought, why not give it a shot? My mom used to make this saffron milk when I was a kid, but she never really explained how to do it right. I kinda just winged it last night. Warmed the milk, added saffron, let it sit for a bit, but... there wasn’t that rich flavor I remembered. Am I supposed to soak the saffron before adding it, or grind it up or something? Also, how much should I really be using? A pinch?? A whole teaspoon?? I don’t wanna waste these precious strands! I also read somewhere that it’s better to use glass or clay for making this saffron milk, but does that really make a difference?? Really just looking for clear tips on how to use saffron in milk the right way and if there’s any other cool ideas with it I might not know about. Thanks a ton!
Shop Now in Our Store


100% Anonymous
600+ certified Ayurvedic experts. No sign-up.
About our doctors
Only qualified ayurvedic doctors who have confirmed the availability of medical education and other certificates of medical practice consult on our service. You can check the qualification confirmation in the doctor's profile.
