Ahe Afghan refugee born in Kabul, Afghanistan, says Tahmina Ghaffer that her home was always filled with the scent of living spices. “As a child, my mother used to cook Afghan food according to recipes that she made with her mother and sisters in Afghanistan,” she says. “She always compared the fresh products with her memories of home and shared them with us.”

One spice that Ghaffer says was used in beverages just as it was in food is saffron, a deep crimson spice made from Crocus sativus flowers. “Saffron is the queen of spices,” says Ghaffer. “My first memory of saffron was when I was around 12. When we had guests over, my mother made a special saffron tea – usually black tea, cardamom and saffron threads or saffron rock sugar. It’s a very rich and aromatic Tea used to honor your guests as hospitality is very important in Afghan culture. “

It’s part of their culture that Ghaffer shares with the world through their newly launched Moonflowers brand. Moonflowers sources its saffron from the Herat region in Afghanistan, which, according to Ghaffer, is one of the few places in the world where first-class saffron can be grown due to the region’s dry climate and soil – ideal conditions for growing this spice. Sold in small doses, Moonflowers saffron tea can be brewed and drunk as a tea or incorporated directly into the kitchen. It is particularly tasty when preparing rice or chicken.

Although saffron is extracted from a flower, it does not taste overly floral or sweet. When you brew yourself a cup of saffron tea, you can expect it to taste earthy and grassy with a hint of mint. You won’t find a more beautiful golden-orange tea than saffron, either.

But the benefits aren’t just superficial; This tea is packed with health benefits. One is that it has been linked to boosting mood. Scientific studies have shown that saffron is more effective than some prescription drugs for depression – that’s strong! In addition to being able to boost mood, saffron has anti-inflammatory properties and has been linked to supporting heart, brain, and gut health.

“We are proud to work mainly with women farmers in Herat, [Aghanistan] who would otherwise have no access to employment opportunities due to the high illiteracy rate and the conservative social environment in the region. “

Moonflowers saffron tea directly supports women farmers in Afghanistan, so that buying from the brand has advantages that go far beyond mere DIY. “We are proud to work with predominantly female farmers in Herat who would otherwise not have access to employment opportunities due to the high illiteracy rate and the conservative social environment in the region,” says Ghaffer. “In the last few years women have become more involved in the saffron industry and even founded the Afghanistan Women Growers Association. We are proud to support the financial empowerment of Afghan women to earn their own income and to let people know that Afghan women also have voices and can achieve great things – and bring a beautiful product into the world. “

As an Afghan refugee, Ghaffer says that supporting these women farmers is their top priority. “There are persistent security problems for women in Afghanistan, and I think it is important to be able to use saffron as a tool to make real change,” she says. “Moonflowers’ role is to help tell their stories and export more products, which increases employment opportunities, which in turn gives women financial and economic opportunities. Increased demand, and therefore increased production of the product, becomes development force in the industry to create new products. ” More demanding jobs, such as research or quality control. “The brand also has a partnership with the award-winning NGO Skateistan, which supports children in Afghanistan, Cambodia and South America through skateboarding, recreational activities and the arts.

With all of these feel-good perks aside, the sheer joy (and delicious taste) of a decadent cup of saffron tea is reason enough to give it a try. Would you like to make your drink something very special? Check out Ghaffer’s recipe below, which also features peaches and lemon.

Recipe for sweet saffron-peach jam

ingredients
6 pounds of peaches (about 18 peaches)
Sugar (40 percent of the weight of your fruit)
3 tbsp lemon juice
1/2 tbsp salt

1. Start blanching the peaches: bring a saucepan of water with the salt to a boil. At the same time, prepare an ice bath. Score the peaches with the end of your knife and create an “X” shape; Avoid cutting too deep into the meat. Cook the peaches for a minute, then place the peaches in the ice bath. Remove the skin of the peaches with your hands. Place the peeled peaches on a cutting board and start slicing.

2. Grind about 25 threads (2 pinches) of saffron with a mortar and pestle (you can also use the back of a spoon). You can add sugar to make grinding easier.

3. Put all the ingredients (the sliced ​​peaches, lemon juice, sugar, and saffron) in a cast iron saucepan and cook over medium heat. Stir well so that all the ingredients are mixed together. Cook the jam over medium heat for about 35 minutes or until it reaches about 210 ° F. Remove from heat and test the jam by placing a spoon on a plate and running your finger through it. If the liquid doesn’t come back together, you’re good to go. Enjoy it on toasted bread, over yoghurt or in oatmeal.

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