THE 2-MINUTE RULE FOR SAFFRON AYURVEDA

two. Risottos and pilafs: Saffron is a common ingredient in risottos and pilafs. Infuse a handful of strands in heat broth or water and incorporate it into the rice throughout cooking for both of those flavour and colour.Saffron’s chemistry expresses otherworldly complexity. It is made up of in excess of 150 volatile and aroma-yielding compounds