‘Outstanding’ Wall Street Journal

‘Backbone of the food history section’ Bookseller

‘These are food memoirs, salacious and exotic, colourful, powdered, sweet, greasy and globe-trotting’ Chicago Tribune

‘Exquisite. A brilliant and informative book’ Monica Bhide

The dramatic history of the world’s most precious spice

Often worth its weight in gold, saffron has enchanted civilizations for centuries with its vibrant sunset hue and enchanting aroma. From the cave art of ancient Mesopotamia to the frescoes of Santorini, the dyed wrappings of Egyptian mummies, and the saffron robes of Buddhist monks, this extraordinary spice has left its golden thread woven through history, culture, and cuisine. It has been the catalyst for trade wars, as well as smuggling schemes, and shaped medicine and cosmetics. Replete with delicious recipes and surprising anecdotes, Saffron: A Global History traces the many paths taken by the spice, revealing the allure of an ingredient sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors and black market smugglers.