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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!
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For preparing saffron milk, getting it right adds both flavor and, potentially, benefits for your anxiety. Saffro, in Ayurveda, is known for its calming properties and can support mental health when used properly. Let’s dive into how you can create this golden drink effectively.
Begin with collecting high-quality saffron strands; purity makes a big difference. You don’t need a lot—just a pinch, around 6-8 strands, which should be sufficient. Before adding it to milk, soaking is essential. Grinding is not necessary in this case. Place the strands in a small bowl, add a tablespoon of warm milk, and let it sit for around 10-15 minutes. This soaking helps release the color and aroma.
Meanwhile, heat your milk on low to medium flame to prevent it from burning. You can use any milk you like—almond, cow, or goat milk based on your preference, Ayurveda often recommends warm cow’s milk for its ojas (life force) increasing properties. Once your milk is warm (not boiling) take it off the heat, then add the soaked saffron along with the milk it was soaking in.
Now onto your question about containers—ideally, use a glass or clay pot. While modern utensils are perfectly acceptable, traditional clay or glass can provide subtle earthy flavor and are considered sattvic, balancing for the mind.
If desired, enhance this drink with a pinch of cinnamon or cardamom, both are considered calming and enhance taste. Adding a touch of honey or jaggery can sweeten while balancing Vata dosha.
Once combined, give it a quick stir and let it sit for few more minutes if you can’t notice that rich color yet. Regular saffron milk can be a wonderful bedtime ritual, aiding in relaxation. Besides drinking it, saffron-infused milk can be used topically in Ayurveda, or mixed with face packs for skin nourishment.
If you’re new to golden drink, start a few times a week, observing how your body and mind responds. And remember moderation, occasionally rotating your herbs and tonics. Enjoy your journey with this age-old remedy!
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