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
Saffron large amounts of this new American saffron, and high demand ensured that saffron's list price on the Philadelphia commodities exchange was equal to gold. Trade with the Caribbean later collapsed in the aftermath of the War of 1812, when many saffron-bearing merchant vessels were destroyed. Yet the Pennsylvania Dutch continued to grow lesser amounts of saffron for local trade and use in their cakes, noodles, and chicken or trout dishes. American saffron cultivation survives into modern times, mainly in Lancaster County, Pennsylvania. Books Journal articles Saffron Saffron (pronounced or ) is a spice derived from the flower of "Crocus sativus",