History

The earliest records of saffron trace back to ancient Persia today’s Iran where it was cultivated not only as a culinary ingredient but also as a medicine, perfume, and dye. Persian kings valued saffron for its calming properties and used it in royal baths, rituals, and sacred ceremonies.

From Persia, saffron travelled along the ancient trade routes to Iraq, Syria ,turkey , India, China, and the Mediterranean. In Ancient Egypt, saffron was associated with beauty and royalty—legend tells of Cleopatra using saffron-infused baths to enhance her glow. Greek and Roman civilizations prized saffron for its aroma, healing properties, and use in festivals, temples, and fine cuisine.

During the medieval era, saffron became a prized commodity in Europe, often worth more than gold by weight. It was used to flavour noble dishes, treat illnesses, and dye royal garments. Entire trade routes and laws were established to protect its purity, reflecting its immense value.

In India, saffron found its spiritual and cultural home in Kashmir, where the unique climate and soil produced strands of exceptional colour, aroma, and potency. For centuries, Kashmiri saffron has been woven into India’s culinary traditions, Ayurvedic medicine, and festive rituals.