History

Saffron, derived from the stigmas of the Crocus sativus flower, has been prized for millennia as a spice, dye, and medicinal ingredient. Believed to have originated in the ancient region of Iran (Persia), saffron cultivation spread early to Mesopotamia, the Mediterranean, and South Asia. References to saffron appear as early as 3,000 years ago in Greek, Egyptian, and Roman texts.

In ancient Egypt, it was used in perfumes and offerings, while in classical Greece and Rome, it was associated with wealth, love, and even royalty—Cleopatra was said to bathe in saffron-infused water. Saffron also features in early Indian Ayurvedic texts and was used in both religious rituals and cuisine.

Arab traders helped spread saffron throughout Europe during the Middle Ages. It became a luxury item in medieval Europe, especially during the 14th century, when it was used to combat the Black Death. The spice’s high labor demands and delicate harvesting process have always made it one of the most expensive in the world.

Today, saffron is cultivated in Iran (which produces over 80% of the world’s supply), India (notably in Kashmir), Spain, and parts of Italy and Greece. It remains a symbol of culinary refinement, cultural heritage, and medicinal value. 

• Depression & Anxeity
• Memory
• Insomnia
• Digestive Aid
• Immune Booster

Saffron & Warm Milk Tonic (Traditional Ayurvedic Recipe)

Ingredients

• 1 cup warm milk (dairy or plant-based like almond or oat)
• 4–6 saffron threads
• 1/4 tsp ground cardamom (optional)
• 1 tsp honey or maple syrup (optional, for sweetness)
• A pinch of ground turmeric (optional, for extra anti-inflammatory power)

Cooking Instructions

• Warm the milk gently—do not boil.
• Add the saffron threads and stir well.
• Let it steep for about 5–10 minutes. The milk will take on a golden hue.
• Add cardamom, turmeric, and sweetener if using.
• Stir and enjoy warm—preferably before bed for a calming effect.