Around 10 century BC, saffron was cultivated by Persians and subsequently distributed across the world. Cleopatra was said to take saffron milk baths before she met men (mood), monks ordained the official color of their robes with saffron, and threads have even been found interwoven into ancient Persian funeral shrouds. Needless to say, saffron has the range.
And it has very good reason for being labeled the most expensive spice in the world. The saffron crocus plant is a triploid, which means it can’t grow wildly or without human intervention. It takes delicate handiwork to harvest the three red stigmas (which is the saffron) from each blossoming flower on the very morning that the flower blooms, and each acre only yields around four pounds of saffron… therein awarding its hefty price-tag.
It’s most commonly used in cooking, but the recipes utilizing it tend to be quite complex… like, we’re already tired and you want us to get a pot out? (No disrespect to Ina Garten and her saffron risotto with butternut squash — which sounds heavenly, tbh).
Thankfully, making saffron water is something you can do in a flash. Throw it in your fridge at the end of the day, let it sit overnight, and in the morning you can enjoy the nectar of the gods… or, at least, of Cleopatra.
The result is a floral, ambrosial elixir to make you — finally — hit your recommended daily water intake. There are so many incredible health benefits of saffron, and in today’s age of bleak mental health, we could all use any extra crumb of serotonin.
SAFFRON WATER INGREDIENTS
SAFFRON WATER ASSEMBLY
1 | Drop 15 threads (or more for overzealous types) into a quart mason jar.
2 | Toss in some ice cubes and fill the jar with water.
3 | Put a lid on, and set in the fridge overnight (or at least six hours).
4 | Strain out the saffron or drink as is. Enjoy!
the fullest’s saffron is sourced from Afghanistan and 11% of the profits from our supplier goes back to victims of war. If you want a creamy dreamy version, try our Saffron Latte.