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
History of saffron disputes this. He states that Kashmiris had cultivated saffron for more than two millennia. According to Hindu religion Lord Krishna used to put Tilak (a mark on forehead) of Saffron daily. Ancient Chinese Buddhist accounts from the "mula-sarvastivadin" monastic order (or "vinaya") present yet another account of saffron's arrival in India. According to legend, an "arhat" Indian Buddhist missionary by the name of Madhyântika (or Majjhantika) was sent to Kashmir in the 5th century BC. Upon his arrival he seemingly sowed the first Kashmiri saffron crop. From there, saffron use spread throughout the Indian subcontinent. In addition to use in