Saffron and India are two countries known for its rich saffron production from this plant. It was first recorded in India in the 2nd century AD, and now, saffron is made from many different plants like chenopodium, galangal, lavender, echinacea or sika. Today, saffron is a staple, and its spread is spread by many ways, both traditional and western.
Is there any real saffron in the world?
For a long time, there was no real saffron in the world. The spice was mostly used for food and spices, but this didn’t stop it from spreading far and wide. In fact, there are some saffron-saturated products today, like the saffron wine butters.
Is there any truth to the legend that saffron was discovered and taken from India but sold by European manufacturers?
Yes, there are two main sources (one being the Indian scriptures) for the discovery of saffron during the Middle Ages. One said that in the year 1232 AD, King Jethro (a king at that time and later became Emperor of Sweden) visited a temple at Bikaner, a part of the India-Punjab border. A very small saffron plant could be seen growing in one part of the temple, and they were told that a great one had already come to the throne of Sweden. This saffron plant had a very different taste than anything they had seen before. It was said to be aromatic, sweeter and less acidic. Jethro believed it had also been planted on a hill in the desert that was filled with water. This hill had a very high level of humidity, and the plant had grown in a very perfect and natural condition.
So this is how the saffron spice story became popular in the late Middle Ages, until it was believed that certain spices of India were now being sold in Europe as Indian spices. As such, the idea of selling saffron in Europe was created.
What about the spices now used in our food?
In recent months, we’ve seen many reports out there on the use of spice blends in different regions like in Spain, India, and Morocco. One popular ingredient in these blends is saffron leaves. Most of these blends claim to be “saffron puree”, but if you ask around, you’ll often hear people saying that this