The first use of saffron in food, pharmacology or magical practice occurred over 3000 years ago on the island of Crete. It seems that saffron was first cultivated in Greece since the days of the Minoan civilization. The frescoes found in the Palace of Knossos testify to the existence of the plant and at the same time to its use for medicinal purposes. Homer, author of the Iliad and the Odyssey, mentions the presence of saffron in his writings, thus confirming its use in the Mediterranean region two and a half millennia ago. In the Mediterranean, saffron was spread by the Phoenicians. They dedicated saffron cakes to the goddess Astarte. Later, saffron cultivation spread to the West, to the Iberian Peninsula (Spain today is one of the largest saffron producers in the world), but especially to the East (Iran has become a yellow spice country – more than 90% of world saffron production comes from there). The place for saffron has never been just in the kitchen. Over time, it was used to obtain natural dyes (especially in China and India), found application in perfumery, in medicine. At the court of the Sumerian king Gilgalmes, only nobles were allowed to wear saffron-dyed clothes, which were usually part of the costume of the Persian kings. Cleopatra spiced saffron bathsand used it in her cosmetic preparations. Egyptian healers used it in the treatment of gastrointestinal diseases. In the Middle Ages, Edward III forced English farmers to cultivate this plant, which they call “crockers”. In America, medicine has argued that saffron “revives the spirit in small doses.” Alexander the Great (when he was not eating saffron-flavored rice – the predecessor of Milanese risotto) took “seasoned” baths, convinced that the plant would help heal wounds. The Romans used saffron to make perfume. At the same time, the Romans sprinkled them on wedding boxes to bring good luck to the bride and groom. From Afghanistan, one of the most important cultivation centers, saffron was brought to Europe along the famous Silk Road along with gold and precious stones. Legends tell of a great love between the nymph Smilax and a young warrior named Crocus. The gods opposed their love, which led Crocus to commit suicide. Smilax lost her mind from pain. The gods repented of their deeds and allowed the two to relive life as two plants: a nymph like Smilax Aspera with thorny branches and leaves in the shape of a heart, a warrior like Crocus Sativus with a proud lilac color and a warm and bright soul represented by yellow pistils. According to Greek mythology, Zeus slept on a bed covered with saffron.
Today saffron is especially associated with gastronomy – that exquisite. The spice adds flavor to a variety of dishes. It is used in many oriental dishes, especially Iranian and Indian cuisine, both meat and vegetarian. In the West, we can taste it in some of the most famous European dishes – Milanese risotto, Spanish paella or Provencal fish soup (bouillabaisse). Saffron also works well for desserts. Saffron is popular with foodies. Its rich taste, yet delicate, takes many dishes to the next level, giving them a beautiful yellow color that increases the appetite. In Spain, on the last Sunday of October, in the La Mancha region, the end of the saffron harvest is celebrated. Local residents, people from all over the country, and tourists participate. The queen of the holiday, Dulchina, is chosen, and Don Quixote and Sancho Panza solemnly appear in old costumes (characters from the Spanish novel by Miguel de Cervantes).
The properties of Saffron:
– An important source of antioxidants.
– Prevents nervous system disorders. It appears to have beneficial effects for Alzheimer cases due to its memory-enhancing properties as well as antioxidant and anti-inflammatory effects.
– Improves the mood, reduces depression and anxiety. Stimulates blood flow to the brain.
– It has a tonic effect on the heart and promotes the regeneration of neurons.
– Improves vision. Protects the body from diseases of old age such as macular degeneration and cataracts.
– Blood purifier. Promotes oxygenation and good blood circulation.
– Restores the skin. Saffron’s antibacterial and antifungal properties make it effective in treating acne and blackheads, refreshes tired skin, removes dark circles under the eyes, exfoliates skin, and prevents wrinkles.
– Improves blood circulation in the digestive system, the lining of the stomach and colon. Saffron tea is a natural detoxifier and can be used to treat intestinal disorders and psoriasis.
– The ingredients crocin and saffronal inhibit the growth of carcinogenic tumors in the body due to their anti-cancer properties.
– Aphrodisiac.
– Reduces the symptoms of premenstrual syndrome.
– Suppresses body fat and lowers cholesterol. Promotes weight loss and decreased appetite.
– Antibacterial and anti-inflammatory action.
– The presence of iron in saffron is important for the formation of hemoglobin and is a co-factor in the production of red blood cells.
– Saffron is a good source of B vitamins, vitamin A, vitamin C.
Warning: During pregnancy, you should avoid doses higher than those normally found in food, or even avoid it altogether. Forbidden for patients with bipolar disorder.