*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
--- the saffron I originally use is not "powdered". Its the "hair-like-strings". There must have been a confusion with the editing of the recipe as I recall never mentioning the type of saffron I used when I submitted it. Sorry for any confusion ---
what a great change of pace! I made this for my husband using black tea and sugar. It tasted so good that I wanted to try it with green tea and sweetener for myself. I have to say that I liked the flavor of the saffron and cardamom in both the black and green tea. A nice change from the usual addition of dried spearmint leaf or chamomile buds and leaves. I used loose leaf tea instead of bags. Thanks for this nice recipe
Try serving this with Basboosa (the recipe is on this website). They're good together. The first time I attempted this I used black tea but I couldn't taste the cardamom. The second time I used loose leaf green tea. The cardamom and saffron flavors worked beautifully with the green tea.
This is a nice change from just a regular cup of tea. The spices give it a nice flavor (they are a bit expensive but should last for quite a while). If you like tea with a little more/different flavor give this try.