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",
Saffron is present as 28% of the Daily Value, while other micronutrients have negligible content (table). One limited meta-analysis concluded that saffron supplementation improved symptoms in people with major depressive disorders. Another review of preliminary human research indicated that it may have effects on mild to moderate depression. The documented history of saffron cultivation spans more than three millennia. The wild precursor of domesticated saffron crocus is probably "Crocus cartwrightianus". If "C. sativus" is a mutant form of "C. cartwrightianus", then it may have emerged by human cultivators selectively breeding specimens for unusually long stigmas in late Bronze Age Crete. It