Saffron – Fit for Kings

It is very difficult to exactly point at a time in history when the cultivation of saffron started, or when it acquired its identification as a valuable spice. There is evidence that saffron was cultivated in ancient Mesopotamia (modern Iraq) over 5000 years ago. Most historians agree that it must have been on pre-historic Greece where the crocus flower has been recorded in early paintings. Frescoes have been seen in Knosos, Crete, Akrotiri and the island of Santorini, in which there are images of the flower and various activities connected with it. One of the best known frescoes shows a `saffron gatherer’, with a monkey among the flowers. Ancient Greek myths give the name of the saffron flower as crocus, referring to a youth who witnessed the death of his beloved, Smilax, and became a flower.

With the passing of centuries, traders who prized saffron took it along their trading routes, and hence its cultivation of saffron spread to other areas too, one of them being the Kashmir valley in India. As a result, today, almost 3350 acres of land in Kashmir is under saffron cultivation.

The actual name for the flower that bears saffron is derived from the Greek `croci’ meaning "weft", a term for a weaving cloth on the loom.

Whatever the truth ma be the fact remains that the use of saffron and its great properties were very well known to the ancients, making it one of the most sought after and expensive spices of the ancient Greek civilization. Traders treasured it, for it sold well, for it fragrance, its aphrodisiacal properties and the color it imparted.. For the purpose of fragrances, red saffron is more widely used. Red saffron was born in modern Greece, Macedonia around the seventeenth century, and hereafter its uses as a colorant and fragrant additive to food has never stopped.

Ancient Assyrians used saffron for medicinal purposes too. In fact even ancient Greek doctors agreed with its medicinal properties, experts like Galinos and Disskourides recognized its medicinal properties too. They considered its medicinal properties almost magical and that it was that elusive elixir for a long and healthy life.

In Ca 1550 BC, the Ebers Papyrus talks of saffron as an ingredient of the medicines for kidney problems. Ancient Indian Ayurveda treatise, the Bhavprakash Nikhantu, mentions its similar use, as an ingredient for cure of kidney related diseases. Likewise, ancient Chinese medicine, by far the most well documented system, also considers saffron as having almost perfect qualities for a healing touch for the human body and till today Chinese drink saffron decoction (well, tea), as a cure for almost all ailments known to man.

In modern medicine, however, saffron is employed only as a colorant, though indigenous medicine still holds its properties in high esteem. It is known to cure severe digestive disorders. Besides, it is very useful in several female disorders, to regulate menstrual flow, and other uterine disorders. Saffron oil is also recommended for uterine sores.

Saffron has also been used to treat urinary disorders and skin problems, in addition to a wide range of other problems like fevers, melancholia, enlargement of the liver and spleen etc.

For culinary purposes, the stigma or the style of the flower, long deep yellow thread like structures, are collected and marketed. These are very few in number and at least a million and a half flowers have to be scoured before a kilogram of dried saffron can be obtained. This makes it the most expensive spice in the world. This is one of the reasons why one has to extract the maximum flavor out of every stigma; and this can be done by soaking it in warm milk or water or powdering it. To powder it, it can be slightly toasted in a high microwave oven for 30 seconds, and then easily crumbled to powder between the fingers. Saffron is best stored in airtight containers.

Most saffron dishes, like the flower itself, originate from Eastern Europe or Western Asia. AS a result, a lot of delicacies from Greece, Spain, (Spanish paella in particular), fish preparations in France (bouillabaisse), added to breads in the Balkans, even Swedish and Cornish recipes.

In addition, a lot of Middle Eastern and west Asian, Egyptian and North African cuisine also boasts of saffron in small quantities, lending its heavenly aroma and slight color to the dishes. In Asia, a lot of North West Indian food has saffron as additive, particularly food from the areas where the Middle Eastern and Turkish influences are still visible. In cuisine terms, Mughlai cuisine has quite a few dishes that use saffron and other dry fruits, especially meat and rice dishes, not to mention desserts. In fact most royal cuisine is royal because of the addition of saffron, and in today’s world, it has not only to do with the aroma, but also the price!!!