The rich used saffron as a disinfectant, scattering it on floors and sprinkling it in fires. Known as “red gold” in Britain, it was thought to ward off the plague, as well as adding flavour and a golden hue to food. All across medieval Europe, it was revered by aristocrats and royalty alike.
Now academics have delved into accounts of Cambridge colleges from the 14th, 15th and 16th centuries and unearthed evidence of the vast quantities of saffron consumed by medieval intellectuals in the city as a way of enjoying – and showing off – their wealth and elite status.
