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, which originated in Crete or Central Asia;C. thomasii and C. pallasii are other possible sources. The saffron crocus is now a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosis and is hence incapable of independent sexual reproduction—all propagation is by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation. If C. sativus is a mutant form of C. cartwrightianus, then it may have emerged in late Bronze Age Crete.

Humans may have bred C. cartwrightianus specimens by screening for specimens with abnormally long stigmas. The resulting saffron crocus was documented in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal, and it has since been traded and used over the course of four millennia and has been used as treatment for some ninety disorders. The C. sativus clone was slowly propagated throughout much of Eurasia, later reaching parts of North Africa, North America, and Oceania. Global production on a by-mass basis is now dominated by Iran, which accounts for some 90% of the annual harvest.

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