Saffron is a stunning flower with many important properties and a long history of sacred application. It has been used as a dye, perfume, medicine, and offering to the gods.
Native to Southwest Asia and some parts of Europe, including Greece, where it was first cultivated, it can flavor a whole meal with just one thread.
Alexander the Great used saffron infusions in his rice for strength and baths to cure battle wounds.
Saffron is mentioned in the Chinese medical text, “Shennong’s Great Herbal,” which dates from 300-200 BC.
Persian is the first language in which saffron is referenced as a culinary spice.
The Black Death plague incited a spike in saffron usage to counter the disease.
Saffron has a gentle sweet flavor and is used as a culinary and important medicinal herb. It is particularly efficacious for treating depression and calming anxiety.
