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 (use) Cornish variants and in Swedish is known as "lussekatt" (literally "Lucy cat", after Saint Lucy) or "lussebulle". The latter is a rich yeast dough bun that is enhanced with saffron, along with cinnamon or nutmeg and currants. They are typically eaten during Advent, and especially on Saint Lucy's Day. In England, the saffron "revel buns" were traditionally baked for anniversary feasts (revels) or for church dedications. In the West of Cornwall, large saffron "tea treat buns" signify Methodist Sunday School outings and activities. In traditional dishes of La Mancha, Spain, the spice is almost ubiquitous. Moroccans use saffron in many