Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Green cardamom | 2 g | Sweet, Pungent · Cooling |
 Saffron strands | 0.15 g | Pungent, Bitter · Heating |
 Fennel seeds | 3 g | Sweet, Pungent, Bitter · Cooling |
| Water | 560 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring the water just to a boil, then lower the heat.
- Add the green cardamom, saffron strands, fennel seeds and simmer gently for five minutes.
- Cover and steep off the heat for three minutes so the aroma remains in the infusion.
- Strain into cups.
- Serve the infusion warm and unsweetened.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (Ayurvedic household herbal-infusion tradition)
Saffron Cardamom Infusion is a mild culinary infusion, not a medicinal dose. Vata: steep gently and serve warm. Pitta: reduce strongly heating spices. Kapha: keep it unsweetened and use the full spice only if comfortable.
USDA Nutrition Facts for Saffron Cardamom Infusion
| Nutrient | Per 100g | Per Serving (1 serving (282g)) |
|---|---|---|
| Energy (Calories) | 3 kcal | 9 kcal |
| Protein | 0.1 g | 0.4 g |
| Total Carbohydrates | 0.5 g | 1.5 g |
| Dietary Fiber | 0.3 g | 0.9 g |
| Total Fat | 0.1 g | 0.3 g |
| Calcium | 10.7 mg | 30.3 mg |
| Iron | 0.15 mg | 0.43 mg |
| Magnesium | 3.9 mg | 11.1 mg |
| Phosphorus | 3.3 mg | 9.3 mg |
| Potassium | 13 mg | 38 mg |
| Sodium | 5 mg | 13 mg |
| Zinc | 0.06 mg | 0.16 mg |
| Copper | 0.02 mg | 0.05 mg |
| Manganese | 0.14 mg | 0.40 mg |
| Selenium | 0.00 µg | 0.00 µg |
| Vitamin C | 0.2 mg | 0.6 mg |
| Vitamin A (RAE) | 0.04 µg | 0.1 µg |
| Thiamin (Vitamin B1) | 0.00 mg | 0.01 mg |
| Riboflavin (Vitamin B2) | 0.00 mg | 0.01 mg |
| Niacin (Vitamin B3) | 0.04 mg | 0.10 mg |
| Vitamin B6 | 0.00 mg | 0.01 mg |
| Folate (DFE) | 0.02 µg | 0.07 µg |
