It is a species that comes from Europe and western Asia, cultivated since ancient times for the pleasant taste of fruit. It is assumed that the old wild pears were eaten after crushed and cooked well, although the pear crop history is not known with certainty, and possibly the current tree is the result of hybridization of several species. Thus, in the first century the Romans grew 36 distinct varieties. The generic name comes from the Latin, which in turn derives from peron, a Celtic name for pear, being used to designate both edible and ornamental pear trees. In al-Andalus pears were an important part of the diet, giving many culinary uses and being consumed in the form of syrup or jam. In the al-Buhayra of Seville, the retirement villa of the Almohad caliph Abu Yuqub, in the twelfth century, a renowned class pear got famous in his time. The Andalusians also used their juice, when turned into vinegar, as an acidifier in the kitchen. As well as the food use its medicinal value was also known as a laxative and stomach toning. The culinary and gastronomic knowledge of plants are ultimately a connection point between culture and agricultural knowledge of classical antiquity with the Andalusians, the latter having translated many classic botanical texts. If not precisely for this duty of rescuing and updating held in the medieval Moorish Spain, they would have been lost and largely would not have reached this point.