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 merchants, and Knights. Its first uses are documented in the south-west of the Kingdom around 1250. It is indeed unlikely that Kings and Religious didn't try growing Crocus sativus by that time: Saffron was rare, expensive, and demanded, and Crocus sativus could be farmed under France's latitudes. By the 14th century, the wide use of saffron for spicing and coloring food is documented in recipe books such as the "Viandier de Taillevent", written by the King's cook. And by the 15th century, local saffron farming is attested with taxes levied by the religious power, which reveal how important saffron crops