My grandmother used to say that saffron was more precious than gold, and she did have a point, as it had been for centuries one of the most costly spices. The word saffron, or “zafferano” as we say in Italian, comes from the Arabic za’feran or, possibly, from the Persian sahafaran, which gave the Latin safranum. The Persian root “asfar” means “yellow,” which is the color this fragrant spice gives to all that it touches.

Saffron comes from crocus sativus, a plant that originated in Crete. As a spice – and a dye! – saffron has been known since Antiquity: indeed, it is even mentioned in the Bible’s Song of Songs, where it is counted among the most special of all herbs. Saffron flowers appear in the frescoes at Knossos and it is mentioned by the ancient Egyptians in their Papyrus of Ebers. More than a spice, as you can see, saffron is a piece of history.