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Saffron is an extremely rare and luxurious spice that comes from the beautiful Crocus Sativus flower, which is also known as the “Saffron Crocus” in simple words. The saffron plant is small in itself, which is 8 to 12 inches tall, and each plant only bears four flowers. Every flower possesses three bright red threads, referred to as the saffron strands, that are carefully hand-picked and dried later.
These precious threads are fully packed with remarkable health benefits and sweet, floral aroma, thanks to compounds like safranal and picrocrocin. Its signature golden-orange hue comes from the carotenoid pigment, crocin. There are different types of saffron that are used to prepare dishes all across the globe.
It is the most expensive spice in the world, with a kilo of saffron costing more than any other spice out there! Generally, it is sold in tiny packages of 2 gm or more. Just a couple of saffron threads are all it takes to make your food truly special and memorable!
However, sometimes, it may happen that you run out of saffron in your kitchen, or it might be challenging to afford. But don’t worry, as there are various saffron substitutes that you can use in certain situations.
Well, moving on — In today’s article, I have discussed the origin and history of saffron in detail. So, what are you waiting for? Let’s start!
History Of Saffron: Briefly Explained!
To be honest, nobody is aware of the complete story of how the saffron crocus came to be in the larger picture! But here’s the interesting part — It is believed to be a mutation of a wild Greek crocus called Crocus Cartwrightianus. It was upgraded in Crete during the late bronze age. But what do we know for sure? People have been harvesting and loving saffron for over 4,000 years!
The Story Of Saffron In The Era Of Ancient Greece
Long ago, the favourite colour of ancient Greeks was blond, but most of them were blessed with black hair. So, what did they do, any guesses? Well, they utilized saffron to dye their hair! Yes, they mixed saffron with potassium water to obtain a yellow dye and applied it to their hair to get a makeover.
But the story doesn’t end here — saffron wasn’t used just for this purpose! Frescoes from 1600- 1500 BC, like the popular one in the palace of Knossos on Crete, depict people harvesting this golden spice. It seems they loved this flavourful spice for its colour & aroma just as much as we do today!
The Love For Saffron In Ancient Egypt
The ancient Egyptians could not get enough of their saffron! Pharaohs used to spice up their meals because of its irresistible flavour. They even utilized it to make their homes and temples smell great. Moreover, in late Hellenistic Egypt, Cleopatra added saffron in her baths, believing it made her romantic moments even more delightful.
Enter Saffron In Ancient Persia
Saffron cultivation in the era of ancient Persia expanded substantially. By the 10th century BC, saffron was grown in places like Derbena and Isfahan. Moreover, saffron threads were also woven into royal carpets and burial shrouds. Darius the Great of Persia (500 BC), instructed his governors to make sure that saffron was planted far and wide across the Persian Empire (northern regions), in the Caucasus.
The value of saffron has been so high that it is considered a status symbol! The ruling classes at that time used saffron to flavour their dishes, perfume their grand halls and dye their robes. This golden spice was also used by ancient Persians as medicine because of its anti-inflammatory properties and even as currency. They even offered saffron as a gift to their God.
The Journey Of Saffron From Persia To India
Did you know that around 500 BC, saffron made its way from Persia to eastern India? It is said that after Buddha passed away, it was mandated that the robes of Buddhist priests would be dyed with saffron forever. This priciest spice conquered Kashmir with its flavour & aroma and became the main ingredient in Kashmiri cuisine.
It turned out to be an amazing catalyst in the local economy. Saffron gained immense appreciation throughout India due to its medicinal properties. The spice became an essential part of royal dishes in the country. Moreover, in Ayurveda, saffron is called “Kesar” and is utilized for its therapeutic advantages.
The Increase In Saffron’s Popularity Worldwide
Back in the day, Alexander the Great and his troops widely utilized this golden spice at the time of their campaign in Asia. They used saffron to prepare tea and consumed rice coloured with a bright hue of saffron. Alexander even used saffron for his baths, believing it would help his battle wounds heal properly.
By 100 BC, saffron successfully made its way from Persia to China, along with other export items such as onions, cucumbers, vines and jasmine. Additionally, the Roman Empire also began importing saffron from Persia. After the fall of the Roman Empire, Moors introduced saffron cultivation to Europe, starting in Spain and later spreading to France and southern Italy.
Introduction Of Saffron To Europe
In the 14th century, during the Black Death period in Europe, the demand for saffron almost touched the sky. The victims of the plague became highly sought after for its medicinal properties. Nevertheless, many farmers had also succumbed to the plague, resulting in a significant dependency on imports from Mediterranean islands like Rhodes.
At one time, a shipment worth €420,000 (in today’s value) was robbed by nobles; it started a wave of saffron piracy, leading to a “Saffron War” that lasted for 14 weeks. This turmoil resulted in Basel becoming a safe place for the production of saffron, which was also closer to the European markets. Later, the European production and trade hub shifted to Nuremberg, where the widespread counterfeiting of saffron prompted the introduction of the “Safranschou Code”. This law states severe punishments, which include imprisonment and even the death penalty.
The cultivation of saffron reached England around 1350, and as the story suggests, bulbs were smuggled from the Levant (the historical-geographical name for part of southwest Asia), in a special hollow of a pilgrim’s staff. Initially, saffron was grown in the monastery gardens for medicinal purposes.
Basically, saffron cultivation thrived in the well-drained & light calcareous soil and favourable climatic conditions of Northern Essex. In addition, by the 16th century, a town in Essex, “Cheppinge Walden”, was renamed “Saffron Walden”, located in the centre of England (saffron-growing region), in order to reflect its prominence as a hub for saffron trading.
The Arrival Of Saffron In America
Later, saffron arrived in America by Europeans when the members of Schwenkfelder Kirche, Swiss and German, brought saffron bulbs with them! All these immigrants were skilled in cultivating saffron in Europe, and around 1730, they started cultivating saffron in eastern Pennsylvania. This special crop became quite famous among the Pennsylvania Dutch, who were German settlers.
In fact, Spanish colonies in the Caribbean eagerly bought large amounts of American-grown saffron, driving the value of saffron on the Philadelphia commodity exchange, to match that of gold! However, this beneficial trade faced a downfall after the War of 1812, when numerous merchant ships containing saffron were destroyed, resulting in the collapse of the Caribbean market.
Read More: How To Identify Genuine Saffron: Tips For Choosing Quality Threads!
In Conclusion
Saffron is a golden spice that has spread happiness and aroma all over the world for centuries! This little thread of luxury and flavour has changed so many lives — from boosting the economy and providing employment to offering medicinal values and adding colour & flavour to dishes.
In India, it gives biryani and desserts like kheer, kesar peda, doodh pak (rice pudding), & more, their signature flair. While in Iran, it turns simple rice into an aromatic delight called zafran. And in Spain, it’s the secret behind the vibrant hue of paella.
Saffron is truly a versatile spice and worth every penny as it’s been a symbol of wealth and devotion, being utilized in religious ceremonies, dyeing of fabrics and beyond. From royal carpets to delicious cuisines, saffron is pure gold in every way!
