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 saffron was soon being successfully marketed to Spanish colonists in the Caribbean, while healthy demand elsewhere ensured that its listed price on the Philadelphia commodities exchange was set equal to that of gold. However the War of 1812 destroyed many of the merchantmen that ferried American saffron abroad. Pennsylvanian saffron growers were afterwards left with surplus inventory, and trade with the Caribbean markets never recovered. Nevertheless, Pennsylvania Dutch growers developed many uses for the now abundant saffron in their own home cooking—cakes, noodles, and chicken or trout dishes. Saffron cultivation survived into modern times principally in Lancaster County, Pennsylvania. Books