History of Saffron

Our goal here at Oregon Saffron is simple: high quality spice on your plate.  Achieving that goal is mostly a matter of following the same practices organic farmers have followed for centuries.  We hoe weeds, mend fence, spread compost and pray for rain.  But when the sun goes down and supper dishes are back in their place, we take a seat in the easy chair and reach for a good book like anyone else.  Sometimes it’s John Steinbeck, sometimes Emily Bronte, often James Herriot, but for the past couple weeks it’s been… saffron.  And wouldn’t you know that learning about the history of this amazing and exotic spice makes it taste even better!

Origin

It’s no surprise the birthplace of our planet’s most sought after spice is in dispute.  While several locations around the Mediterranean and Eurasia are candidates for its earliest cultivation, there is no consensus about where saffron was first grown.  Examining the question from a biological perspective suggests saffron originated on the southern Greek peninsula and Aegean islands, where its nearest ancestor, Crocus cartwrightianus, grows in the wild. But when looking at the question through a historical lens, Iran clearly has the longest and most sustained documented past.  This evidence comes to us not just from Iran themselves, but from India, Greece, and China which all suggest cultivation began in Iran more than 2500 years ago.

Given that the botanical name of saffron Crocus Sativus translates as “cultivated crocus”, perhaps the truth lies somewhere in between.  Maybe the plant originated in Greece and was cultivated into its modern form by the ancient Persian culture? But this is all speculation, as it seems the truth will remain lost to history.

Early use

Although most of our modern day association of saffron comes from its wonderful flavor and aroma, its principle ancient function was as a textile component.  Whether the crimson threads were woven into fabrics for religious rituals or adorning nobility. The textile and rug-crafting traditions of Persia also developed a key role for saffron as a dye, prizing the flowers’ stigmas for producing the coveted vibrant yellow for which saffron is famous. Eventually, these textile workers who inhaled the aromatic steam from the dyeing process soon imagined additional uses for saffron. Before long, Persians began using saffron in perfume, medicines, beverages, baths, and even around beds. With the founding of the Persian Empire by Cyrus the Great (c. 600-530 BCE), cooks began using saffron for color, flavor, and aroma in dishes both sweet and savory. By the time Alexander the Great (356-323 BCE) arrived to begin Greek domination of the region, saffron was well-established in Persian life as a component of both food and medicine. No surprise, then, that Alexander and his soldiers adopted the practice of bathing with saffron as well as making saffron rice. Beyond medicinal and culinary use, there is also early evidence of saffron being used as a cosmetic, a gift for nobility, decoration of royal elephants and horses, ink for writing, and even in magical healing spells.

Disclaimer: While we believe our little farm grows the best organic saffron this side of history, we cannot directly attest to its magical powers.  But if the Oregon sunsets offer any clue, we wouldn’t be all that surprised either…

European demand for saffron peaked during the Black Plague as it was believed the unique sweet/savory spice could either cure or prevent the dreaded disease. Yet with many of the saffron farmers dying from the disease (you think that might have given people a clue), the saffron had to be imported. Given bridges to Muslim states had been burned in the e Crusades, Europe turned to Rhodes (a Greek island). All of this put sea merchants in a powerful position, and the nobles eventually fought back by stealing a large shipment. This sparked the 14 day Saffron War.

America today

Like so much of American history, saffron corms (rootstock) first arrived in the country on a ship fleeing Europe for religious freedom.  These early settlers were of the Schwenkfelder church with the saffron torch being handed to the Pennsylvania Dutch soon thereafter.  The quality of this saffron was very good, and Spanish Carabean colonies traded with America on the stock exchange for its weight in gold.  This trade flourished until the war of 1812 when the trade ships were destroyed.  If you are interested in more details on this story, take a look at Willard’s book titled “Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice”.

After so much love and labor was poured into saffron, it’s unfortunately that 95% of the saffron consumed in America comes from Iran.  Much of that product is routed through Spain such that it avoids US sactions against Iran and receives the more alluring “Spanish Saffron” title, but very little of it is actually grown in Spain due to high labor costs.  Our farm in Southwestern Oregon is blessed with the same Mediterranean climate that’s ideal for growing saffron and our proximity ensures the spice remains fresh.