Saffron is a royal spice. In ayurveda, saffron is considered tridoshic — balancing for all doshas. It helps in assimilation of nutrients, in dhatu (tissue) formation, and in flushing toxins out of the tissues of the body.

Saffron is available as strands or powdered. Saffron strands are normally soaked in a little milk to release the color before addition to dishes. In ayurvedic cooking, saffron is used widely: in desserts, vegetable dishes and to season rice. It is used for both its royal color and delicate aroma.

Saffron combines well with almost every other ayurvedic spice.