Antiquity
Saffron (Crocus sativus)
Saffron spice is as old as humanity. It has been used since the Stone age. Traces of saffron pigment were proved by modern methods in a prehistoric cave in Iraq and in wall painting in Santorini (Greece). Fresco paintings in Santorini, are 3,000–5,000 years old, show saffron scenes. In a picture, three women are seen, one with embroidered crocus flowers on sleeve, another wearing a necklace made of crocus statements, and a third put her wounded foot on the crocus flower. Saffron is mentioned in the Old Testament, in the Hebrew Tanakh, and in the Songs of Song (Hebrew: Shir-ha-Shirim).
Usage
Textiles, Dye, medical
People in Persia cultivated saffron as far back as the 10th century BC in Isfahan and Khorasan. The people wove the saffron threads and made textiles that were offered to the various divinities. People used saffron as a dye, placed it in perfume, used for medicinal purposes, and also incorporated it into body washes. Saffron threads were mixed into hot tea, to be drunk as a curative against melancholy.
Description
Domestication
The domesticated saffron crocus, Crocus sativus, is an autumn-flowering perennial plant unknown in the wild. It probably descends from the eastern Mediterranean autumn-flowering Crocus cartwrightianus which is also known as “wild saffron” and is native to mainland Greece, Euboea, Crete, Skyros and some islands of the Cyclades. The similar species C. thomasii and C. pallasii were considered as other possible ancestors. As a genetically monomorphic clone incapable of seed production, it was slowly propagated by humans throughout much of Eurasia. Before this recent research various origins had been suggested for saffron, including Iran, Greece, Mesopotamia, and Kashmir.
Connoisseur
Cuisine
Saffron’s aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. Saffron is used in dishes ranging from the jewelled rice and khoresh of Iran, the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. Saffron is also used in the preparation of the Golden Ham, a precious dry-cured ham made with saffron from San Gimignano.[citation needed] Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as “Portuguese saffron” or “açafrão”), annatto, and turmeric (Curcuma longa). In Mediaeval Europe, turmeric was also known as “Indian saffron” because of its yellow-orange colour.
Receipes
Region Delights
Italian
Risotto alla Milanese
Risotto alla Milanese is a classic dish from the Lombardy region of northern Italy. It’s said to have come about in the mid-1800s, when a team of glassmakers took some of the saffron they were using to color the stained glass windows in Milan’s Duomo cathedral and added it to the risotto being served at dinner. What started as a prank became one of the most iconic Italian plates. This version hews to the original.
Abundant Harvest
Karabuk, Turkey
- Saffron. The golden spice that grows in Karabuk, Safranbolu town, Turkey. The autumn harvest finds fields are covered with purple saffron flowers.
Guide to
The Worlds Best Saffron
- The quality of saffron is deeply rooted in its aroma, colour and flavour, a sensory journey as rich as the spice itself.
