Saffron slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron was detailed in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal. Documentation of saffron's use over the span of 3,500 years has been uncovered. Saffron-based pigments have indeed been found in 50,000-year-old depictions of prehistoric places in northwest Iran. The Sumerians later used wild-growing saffron in their remedies and magical potions. Saffron was an article of long-distance trade before the Minoan palace culture's 2nd millennium BC peak. Ancient Persians cultivated Persian saffron ("Crocus sativus" 'Hausknechtii') in Derbent, Isfahan, and
Trade and use of saffron 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 copiously applied in sudoriferously sunny Roman amphitheatres—as an air freshener. Books Journal articles Miscellaneous Trade and use of saffron Saffron is a key seasoning, fragrance, dye, and medicine in use for over three millennia. One of the world's most expensive spices