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 picrocrocin, and safranal content. Another is the "Mongra" or "Lacha" saffron of Kashmir ("Crocus sativus" 'Cashmirianus'), which is among the most difficult for consumers to obtain. Repeated droughts, blights, and crop failures in Kashmir combine with an Indian export ban, contribute to its prohibitive overseas prices. Kashmiri saffron is recognisable by its dark maroon-purple hue; it is among the world's darkest, which hints at strong flavour, aroma, and colouring effect. Almost all saffron grows in a belt from Spain in the west to Kashmir in the east. The other continents, except Antarctica, produce smaller amounts. In 2014, were produced worldwide.