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) saffron was traditionally reserved for the noble classes, implying that saffron played a ritualised and status-keying role. It was originally responsible for the vermilion-, ochre-, and saffron-hued robes and mantles worn by Buddhist and Hindu monks. In medieval Ireland and Scotland, well-to-do monks wore a long linen undershirt known as a "léine", which was traditionally dyed with saffron. In histology the hematoxylin-phloxine-saffron (HPS) stain and Movat's pentachrome stain are used as a tissue stain to make biological structures more visible under a microscope. Saffron stains collagen yellow. There have been many attempts to replace saffron with a cheaper dye. Saffron's