Saffron is one of the most known and valued spices in the world.

Its history

This “red gold” is obtained from the stigmas of the Crocus Sativus Linnaeus flower, commonly known as “Saffron Rose“. Saffron goes far back in history, that there are references of its use since the 7th Century B.C. With its origins in the East, specifically in India, it spread around the world from one civilization to another. Egyptians, Greeks, Romans, Arabs, etc. have all fallen in love with the most seductive spice of the world, Saffron. Persians refreshed their blankets and pillows with Saffron in order to induce a peaceful sleep, and they were the first ones to use it to make food tastier. In Crete it was used as dye for cosmetics and textiles, and it was added to their perfumes. Egyptians used it in the mummification processes and they recommended it to relieve stomach, eye or tooth pain. Romans bathed with Saffron, they mixed it with wine, women used it to contour their eyes, and they burned it up as an offering to the gods and perfumed public buildings with it. Arabs started to harvest it in the Iberian Peninsula and they included it in many of their recipes. Buddhists used it to dye their clothes. During the Middle Age it was used to fight the bubonic plague, advising people to purify the air by spreading Saffron over the floor or burning it. Saffron has gone around the world and it has been able to delight people from all cultures, origins and conditions, to be used throughout all times, to add flavor to recipes and to improve medicinal products.