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
Saffron (use) usual substitutes in food—turmeric and safflower, among others—yield a garishly bright yellow that could hardly be confused with that of saffron. Saffron's main colourant is the flavonoid crocin; it has been discovered in the less tediously harvested—and hence less costly—gardenia fruit. 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