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| History of Saffron |
What is Saffron?
Said to be “possibly the first spice ever used by man,” saffron has been identified as a distinct popularity since the dawn of culinary traditions. It’s history spans throughout the world and into our kitchens, first known to be the herb of the sun and now used in a variety of ways inside the home and out.
The name evolved from the Middle East, collaborating the words sahafarn (thread) and za’faran (yellow) to make saffron. These tiny ‘thread-like’ filaments are dried stigmas coming from a flowering plant, the Crocus.
Even before saffron livened up cuisine, it was known for it’s incredible dyeing ability. For a weaver in ancient times, it brought about brilliance to rugs, togas, saris, shawls, lace, linen, silk. For the artist, the vividness of yellow was achieved. For medicinal purposes, it gave hope to some suffering from smallpox, kidney disease, insomnia, indigestion, and signified fear for others. Last but not least, for cooks, saffron allowed the brightness of the sun to be placed on a dining table.
One of the few spices not to have originated in India or the tropics, saffron’s discovery is one of mystery. Although recorded history started after the cultivation of saffron, it is known that crocus plants are native to the Mediterranean and the Balkans. Thus, the early Persian civilizations spread this “wealth” with surrounding areas such as the Indus Valley and the western shores of the Mediterranean.
In present day, saffron is growing in popularity in many countries throughout the world. It is used in the most exquisite gourmet cuisine from the west to the Far East, it’s cultivated in temperate climates and delivered to a variety of different cultures. The Moors brought saffron to Spain in the 8th century and as time went on, the rest of Europe caught on. One of the most well known areas where saffron is grown is in La Mancha, Spain. This geographic center encompasses five provinces that have the ideal climate for saffron to thrive. Similar to Kashmir and Iran where the summers are unbearably hot and the winters are uncontrollably frigid, La Mancha is not only a great harvesting ground; moreover, the best quality saffron is produced there. The stigmas from a Crocus flower are few and far between, and in La Mancha, it takes 5,200 hand picked flowers to yield one ounce of saffron. Hence, the price of saffron increases with its quality and quantity.
Regions of Spain, Persia, India, Sweden, Italy, France and the rest of the world have taken advantage of this fascinating treasure. And it’s time you did too….
Windmill of La Mancha, Spain
Alhambra Palace, Spain
Crocus Flower
Persian Rug