Saffron: A Global History

Edible

by Ramin Ganeshram

Explore the dramatic history of the world’s most expensive spice in A Global History . Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars as well as smuggling schemes and used in medicine and cosmetics. Complete with delicious recipes and surprising anecdotes, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors, and black-market smugglers.

Genres: Food, History, Nonfiction

160 pages, Hardcover

Published December 9, 2020

About the author

Ramin Ganeshram is a veteran journalist who has written for many prestigious publications such as THE NEW YORK TIMES, NEWSDAY, NATIONAL GEOGRAPHIC TRAVELER, and BON APPETIT, among others. She is also the author of SWEET HANDS: ISLAND COOKING FROM TRINIDAD AND TOBAGO. Additionally, Ramin is a food writer and professional chef, and holds a master’s degree in journalism from Columbia University. STIR IT UP! is her first book for children.

Reviews

[Sesana · Rating 4 out of 5]

Great overview, closing out with a really helpful primer on buying and using saffron.

[Heidi Green · Rating 5 out of 5]

I came away wanting to order corms, grow flowers, and taste all but one of the recipes.