Saffron slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron was detailed in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal. Documentation of saffron's use over the span of 3,500 years has been uncovered. Saffron-based pigments have indeed been found in 50,000-year-old depictions of prehistoric places in northwest Iran. The Sumerians later used wild-growing saffron in their remedies and magical potions. Saffron was an article of long-distance trade before the Minoan palace culture's 2nd millennium BC peak. Ancient Persians cultivated Persian saffron ("Crocus sativus" 'Hausknechtii') in Derbent, Isfahan, and
Trade and use of saffron buns" signify Methodist Sunday School outings and activities. Moroccans use saffron in their "tajine"-prepared dishes, including "kefta" (meatballs with tomato), "mqualli" (a citron-chicken dish), and "mrouzia" (succulent lamb dressed with plums and almonds). Saffron is key in the "chermoula" herb mixture that flavours many Moroccan dishes. Uzbeks use it in a special rice-based offering known as "wedding "plov"" (cf. pilaf). Saffron is also essential in "chelow kabab", the Iranian national dish. The use of saffron in south Indian cuisine is perhaps best characterised by the eponymous Kesari bhath - a semolina based dessert from Karnataka. South Asian cuisines also use