Yandi
Some historians believe that saffron came to China with Mongol invaders from Persia. Yet saffron is mentioned in ancient Chinese medical texts, including the forty-volume "Shennong Bencaojing", a pharmacopoeia written around 300–200 BC. Traditionally credited to the legendary Yan Emperor and the deity Shennong, it discusses 252 plant-based medical treatments for various disorders. Nevertheless, around the 3rd century AD, the Chinese were referring to saffron as having a Kashmiri provenance. According to the herbalist Wan Zhen, "the habitat of saffron is in Kashmir, where people grow it principally to offer it to the Buddha." Wan also reflected on how it was used in his time: "The flower withers after a few days, and then the saffron is obtained. It is valued for its uniform yellow colour. It can be used to aromatise wine."