History of saffron foods, saffron stigmas were also soaked in water to yield a golden-yellow solution that was used as a fabric dye. Some historians believe that saffron first came to China with Mongol invaders by way of Persia. Saffron is mentioned in the ancient Chinese medical text "Shennong Ben Cao Jing", believed to be from the 3rd century AD (but attributed to mythological emperor Shennong). Yet the Chinese were referring to saffron as having a Kashmiri provenance. The Chinese medical expert Wan Zhen wrote that "[t]he habitat of saffron is in Kashmir, where people grow it principally to offer it to the
Trade and use of saffron solution, and the dish is known as "konge kokur" in local language. Because of its high cost saffron was often replaced by or diluted with safflower ("Carthamus tinctorius") or turmeric ("Curcuma longa") in cuisine. Both mimic saffron's colour well, but have distinctive flavours. Saffron is used in the confectionery and liquor industries; this is its most common use in Italy. Chartreuse, izarra, and strega are types of alcoholic beverages that rely on saffron to provide a flourish of colour and flavour. The savvy often crumble and pre-soak saffron threads for several minutes prior to adding them to their dishes. They