INGREDIENTS

INSTRUCTIONS

Next time you get overwrought thinking of squid or tofu, sit down to  a
nice steaming glass of the following and compose yerself...
ARISTOCRATIC ICED TEA:  It is the color of Chartreuse (which is also
tinted with saffron). At  least 4 hours prior to serving, pour boiling
water over threads.  Just before serving, add juice, sugar and ice
cubes.  Threads may be  left in or strained out.  Makes 40 servings.
BLACK SPICED TEA:  Chef Ashok Rajput of the Nataraja Restaurant (Palo
Alto, Ca.) made  this tea for me while demonstrating how to make
Indian-style ice  cream with cardamom, pistachios, and saffron.  I
thought I had found  heaven between sipping the delicate, slightly
sweet, aromatic tea and  tasting the custard of the freshly made kulfi.
This tea is called Qahwa in Kashmir where India's 4,000 acres of
saffron fields are.  It is also served in the Arab nations and Iran.  I
have seen recipes with many other ingredients than the ones listed
below, so experiment also with green tea, rose water, fresh ginger,
almonds honey, cinnamon and milk.  Bring first four ingredients to a
boil, then simmer until liquid is  reduced by half.  Bring to a second
boil, add tea and steep to  desired strength.  From "Wild About
Saffron++A Contemporary Guide to an Ancient Spice",  by Ellen Szita.
Published by Saffron Rose, 28 John Glenn Circle,  Daly City, Ca.,
94105.  1987.  Posted by Stephen Ceideberg; March 30 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.9mg
Potassium: 3.1mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g