Saffron originated from a Crocus species that grew wild in Greece which was selected and domesticated in Crete during the late Bronze Age.

According to Greek myth, Saffron originated from a tragic romance between the mortal Crocus who fell hopelessly in love with the nymph Smilax. The gods turned him into the crocus flower when his love went unreturned and since then, Saffron has symbolised both passion and longing.

Legend tells us that Cleopatra added Saffron to her milk baths to keep her skin radiant. It was used for its aphrodisiac effects where a pinch of Saffron was enough to channel the Egyptian queen's legendary charm.

Around 500 BC, the cultivation of Saffron spread from Persia to eastern India where, after Siddhartha Gautama's death, it was decided that the robes of the title class of Buddhist priests should forever be coloured using spices such as Turmeric  or Gamboge Resin. This created the same deep yellow to orange hue as Saffron, as this expensive spice was not used for dying clothes.

The resulting Saffron Robes symbolised a detachment from materialism. The process of dying the cloth that was steeped in dye, dried in the Sun, and dipped repeatedly, sometimes dozens of times, over a period of days, symbolised the monks' slow and deliberate life.

In Medieval times, Saffron was precribed by physicians for ailments from coughs to melancholy. Simply smelling Saffron was said to lift the spirits, although they warned that too much might make you laugh yourself to death.

Saffron has a distinct flavour that comes from chemical compounds in it such as picrocrocin and safranal. Even though it comes from a flower, its taste is not simply floral, it’s a layered mix of earthy, honey-like sweetness with subtle bitterness and hints of dried fruit, hay and smoke.

The best quality Saffron contains over 25 different aromatic compounds that contribute to its distinctive profile. This is why it is considered to be a prized ingredient in cuisines from India to Italy as there is no substitute for its distinctive flavour. Saffron also contains a natural carotenoid chemical compound called crocin , responsible for its golden-yellow hue.

Saffron is an excellent source of minerals including copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids and helps to control heart rate and blood pressure. The human body uses manganese and copper to release iron into energy which is essential for red blood cell production and vitality.

Additionally, Saffron is rich in many vital vitamins, including vitamin-A, folic acid, riboflavin, niacin and vitamin-C which are all essential for optimum health.

Saffron is incredibly versatile and is used to flavour and colour rice dishes. It pairs well with seafood, legumes and fried fish.

Saffron contains several plant-derived chemical compounds known to have antioxidant, disease preventing and health promoting properties.

The flower pistils contain several essential volatile oils, the most important being safranal which gives Saffron its pleasant flavour. Other volatile oils include cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil and more.

Saffron contains other carotenoids or antioxidants such as zeaxanthin, lycopene and carotenes which help to protect the body from oxidant-induced stress, cancers and infections. It was used for many therapeutic applications in traditional medicines due to its antiseptic, antidepressant, antioxidant, digestive and anti-convulsant properties.

Saffron Healing Tea

Saffron Healing tea is easy to make and provides benefits for your physical and mental health.

1. Take 3-5 threads of whole Saffron (or a pinch of dried)
2. Bring 8oz (1 cup) of filtered water to the boil.
3. Add your threads and a large slice of fresh Ginger  (optional) and simmer gently for 5 minutes.
4. Strain and serve into a cup or mug, add a slice of fresh Lemon and Raw Honey to taste.
5. When you have finished your drink, you can top up with water for another round.

Saffron is a versatile spice that pairs well with apples, almonds, Cardamom, honey, poultry, bone broth, milk, cream, ice cream, Cinnamon, lamb, chorizo, seafood, garlic, white wine, apple cider vinegar, rose water, citrus fruits, rice pudding, and cakes flavoured with rosewater or almond.

Saffron enhances many a rice dish including paella, risotto alla Milanese and Indian biryani. It adds flavour and depth to vegetables including potatoes, carrots, fennel, onions, garlic, eggplant and peas. 

A wonderfully nostalgic, creamy and warming Saffron dessert is just the thing for a healthy treat on a cold Winter's day.

Saffron & Cardamon Rice Pudding

• 50 gms x Basmati Rice
• 2.2 lts x whole Milk (or Raw Milk)
• 3-5 threads or a pinch x Saffron
• 1 pod x Green Cardamom
• 6 tbsp x Soft Light Brown Sugar
• 15g x Flaked Almonds (toasted)
• Finely chopped Nuts to garnish

Directions

1. Soak the rice in enough water to just cover it for 10 minutes.
2. Heat the milk with the Saffron threads and crushed Cardamom Seeds in a deep pan and let it come to a boil.
3. Drain the water from the rice and add the rice to the milk.
4. On a low heat, cook the rice uncovered for 2-2½ hours at a gentle simmer, stirring regularly to break up the rice and ensure that it doesn’t stick to the bottom. The milk will gradually reduce to about 1/4 of its original volume.
5. After the rice and the milk have thickened to a thin porridge consistency, add the sugar and the flaked almonds. Continue to cook on a low heat for about 5-10 minutes, stirring often so that no lumps form.
6. Serve hot or cold scattered with more crushed cardamom, if required.

SOURCE: Olive Magazine - Saffron & Cardamon Rice Pudding