History of saffron Journal articles Miscellaneous 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
Trade and use of saffron Research in China is ongoing. In Europe saffron threads were a key component of an aromatic oil known as "crocinum", which comprised such motley ingredients as alkanet, dragon's blood (for colour), and wine (again for colour). "Crocinum" was applied as a perfume to hair. Another preparation involved mixing saffron with wine to produce a viscous yellow spray; it was copiously applied in sudoriferously sunny Roman amphitheatres—as an air freshener. Books Journal articles Miscellaneous Trade and use of saffron Saffron is a key seasoning, fragrance, dye, and medicine in use for over three millennia. One of the world's most expensive spices