Cardamom Saffron Infused Honey
How to make a uniquely flavored honey.
Honey is a staple at the seder, and infusing it is an opportunity to experiment with flavor to create something new and unique for your family. I like to make a special cardamom saffron honey to incorporate two fantastic flavors from Persian food. Learn more about the special foods and traditions from my Persian family here.
Did you know that it’s a custom to serve round Challah in place of the traditional braided which symbolizes the “circle of life?” Get more Jewish food thoughts here.
Learn to infuse your honey in just a few simple steps.
- 1 pound honey
- ½ teaspoon real saffron (not synthetic)
- 20 cardamom pods, cracked open
- Place your honey into a double boiler until the honey is warmed through.
- Add cardamom pods and saffron directly to the warm honey. The honey should be heated to 95-104°F, but don’t let it go beyond 104°F as that will mess with the texture of the honey.
- Turn off the heat, and let the mixture sit for at least 2 hours, preferably overnight.
- Strain out the cardamom pods.
- Store the honey in an airtight, sterilized container, to use whenever you need!