History
Saffron originates from the Arabic word "Zafaran" and is a spice derived from the flower of Crocus sativus, which is commonly referred to as the "saffron crocus". Due to its exceedingly high demand in the dye, perfumery, and flavoring industries, saffron is considered one of the most expensive spices in the world. In the field of Traditional Medicine, saffron (Crocus sativus) holds significant recognition as a highly esteemed plant cultivated in Iran, exhibiting a diverse array of effects such as oxytocic, anti-carcinogenic, exhilarant, anti-depressant, and anti-asthma properties. There are anecdotal accounts from tropical Asia that highlight the use of a concoction comprised of saffron and sandalwood as a soothing balm for dry skin. The inclusion of sandalwood in this mixture is believed to reverse the signs of aging, gradually diminishing wrinkles and fading dark spots. Additionally, saffron is said to enhance skin texture and naturally impart a lighter and more radiant complexion
The perennial plant known as the saffron crocus remains a mystery in its wild habitat. Saffron possesses a remarkably delicate flavor and fragrance, reminiscent of honey to some, while others describe it as somewhat bitter. This herbaceous plant attains a height of 10 to 30 cm. The leaves, measuring 30 cm, display a deep green hue. The saffron flower, which emerges at the onset of autumn, represents the plant in question. The roots extend from the spherical onion, with each onion yielding 6 to 9 slender leaves. The saffron blooms in the autumn, yielding fragrant, purple flowers measuring 1” to 2” in length. These flowers produce three stigmas of saffron, which attach to a white, slender style that, upon drying, assumes a pale yellow color. Saffron cultivation in Iran primarily takes place in the cities of Zavareh, Torbat Heydariyeh, Taybad (Taybat), Bakharz, Gonabad, Sabzevar, Neyshabur, Ghaen, Bajestan, Ferdows, Sarayan, Birjand, Fars, Qom, and Esfahan
Iranians in addition to exporting saffron to many parts of the ancient world, introduced its properties to Greeks, Romans, Chinese, and Sami people, including Arabs, and taught its cultivation practices to Islamic nations around the Mediterranean in the first to fourth centuries.
The first cultivation of saffron was carried out by Iranians who had been deported by Mu'awiyah. Then saffron planting in North Africa and Andalusia (Islamic Spain) and Sagilia (Sicily) were became common, and Iranian tribes such as Rostamian and Boniface were effective in transmitting saffron culture In ancient Persia, they used to disperse saffron, gold, flowers and sweets along the parade routes and in wedding celebrations. According to Iranian historical documents, saffron was used in their celebrations. In the Achaemenes period, saffron was used to decorate bread and flavor food.
During the Parthian era, saffron from Iran was transported to both Greece and Rome. Subsequently, China emerged as one of Iran's patrons of saffron. Prior to this, saffron served as a medium for writing ink, a tradition that has endured for centuries.
