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.
Ingredients
Servings 12
- 1 pound honey
- ½ teaspoon real saffron not synthetic
- 20 cardamom pods cracked open
Nutritional Facts
Nutrition Facts
Cardamom Saffron Infused Honey
Amount per Serving
Calories
1503
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.3
g
Sodium
25
mg
1
%
Potassium
684
mg
20
%
Carbohydrates
401
g
134
%
Fiber
12
g
50
%
Sugar
372
g
413
%
Protein
6
g
12
%
Vitamin A
0.3
IU
0
%
Vitamin C
11
mg
13
%
Calcium
180
mg
18
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- 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!
