Kaldi (Algerian Crescent Pastries) is a modern British recipe for a brightly-coloured tea made from an infusion of safflower petals. The full recipe is presented here and I hope you enjoy this classic British version of: Dried Safflower Petal Tea.
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This is probably the best way to appreciate the mild, earthy and slightly floral flavour of safflower petals as well as the bright colour (which is why safflower is sometimes used as a cheap saffron substitute).
Ingredients:
1 tsp (heaped) dried safflower petals
250ml freshly-boiled water
1 tsp honey or grated jaggery, to sweeten (optional)
Method:
Place the safflower petals in the base of a mug or tea infuser then pour over the just-boiled water. Cover the mug or teapot and set aside to infuse for 5 to 10 minutes (a longer infusing will give more of a crimson colour).
Strain the liquid free of the petals, pour into a cup and add sweetener, if desired.
Enjoy as a caffeine-free evening drink.
You can also prepare this tea with fresh safflower petals or even whole flower heads if you grow them in your garden.
