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 siskin the country adds to the likeliness of the threat that it faces. Saffron siskin The saffron siskin ("Spinus siemiradzkii") is a species of finch in the family Fringillidae. It is found in Ecuador and Peru. Its natural habitats are subtropical or tropical dry forests, subtropical or tropical dry shrubland, and urban areas. It is threatened by habitat destruction and the IUCN has assessed it as being a "vulnerable species". The saffron siskin grows to a length of about . Like other siskins, the colours of this bird are black, olive and yellow, with black wings with a prominent yellow band