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 and compiled information on many aspects of the saffron crocus. He was concerned about the steady decline in saffron cultivation over the course of the 17th century and the dawn of the Industrial Revolution; the introduction in Europe of easily grown maize and potatoes, which steadily took over lands formerly flush with corms, did not help. In addition, the elite who traditionally comprised the bulk of the saffron market were now growing increasingly interested in such intriguing new arrivals as chocolate, coffee, tea, and vanilla. Only in the south of France or in Italy and Spain, where the saffron harvest