History of saffron stores from wild flowers, believing that divine intervention alone enables saffron's medicinal properties. Such evidence suggests that saffron was an article of long-distance trade before Crete's Minoan palace culture reached a peak in the 2nd millennium BC. Saffron was also honoured as a sweet-smelling spice over three millennia ago in the Hebrew Tanakh: In ancient Persia, saffron ("Crocus sativus" 'Hausknechtii') was cultivated at Derbena and Isfahan in the 10th century BC. There, Persian saffron threads have been found interwoven into ancient Persian royal carpets and funeral shrouds. Saffron was used by ancient Persian worshippers as a ritual offering to their
Saffron ("Carthamus tinctorius", which is often sold as "Portuguese saffron" or "açafrão"), annatto, and turmeric ("Curcuma longa"). Saffron has a long history of use in traditional medicine. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India. Dried saffron is composed of 65% carbohydrates, 6% fat, 11% protein (table) and 12% water. In comparison to other spices or dried foods, the nutrient content of dried saffron shows richness in content of B vitamins and dietary minerals (table). In a serving of one tablespoon (2 grams), manganese