History of saffron History of saffron Human cultivation and use of saffron spans more than 3,500 years and extends across cultures, continents, and civilizations. Saffron, a spice derived from the dried stigmas of the saffron crocus ("Crocus sativus"), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid-rich saffron has been used as a seasoning, fragrance, dye, and medicine. The saffron crocus is a genetically monomorphic clone native to Southwest Asia; it was probably first cultivated in or near Persia. The wild precursor of domesticated saffron crocus was likely "Crocus cartwrightianus",
History of saffron cosmetic properties. She used it before encounters with men, trusting that saffron would render lovemaking yet more pleasurable. Egyptian healers used saffron as a treatment for all varieties of gastrointestinal ailments: when stomach pains progressed to internal hemorrhaging, an Egyptian treatment consisted of saffron crocus seeds mixed and crushed together with "aager"-tree remnants, ox fat, coriander, and myrrh. This ointment or poultice was applied to the body. The physicians expected it to "[expel] blood through the mouth or rectum which resembles hog's blood when it is cooked". Urinary tract conditions were also treated with an oil-based emulsion of premature saffron