Saffron @museum.de

For a long time, saffron had been accessible exclusively for the mighty and powerful. It is said that in the Middle Ages a pound of saffron was approximately as valuable as a magnificent horse. Therefore, saffron was also called “red gold”.

Saffron was not only the spice of kings but also the spice of gods. The ancient Romans believed that saffron crocuses could only flourish where Jupiter and Juno made love and Jupiters sperm moistured the soil.

Even today saffron is the most expensive spice of the world referred to the price per kilogram. Yet when compared to the amount used it is not more expensive than any other spice of the world. Add just three to five stigmas to your meal.

As saffron is attributed mood boosting qualities, you may benefit from taking a few stigmas now and then in the dark season, for example in a cup of tea.

A famous German nursery rhyme says: “Backe, backe Kuchen….Safran macht den Kuchen gehl“! The ancient word “gehl” resembles the word for yellow, “gelb”. In this context however, the word does not refer to the colouring qualities of saffron but to the leavening effect as used in baking powder.

Modern producers of baking powder therefore add some saffron to their products. As saffron colours yellow, you get the colouring for free.