The History of Saffron

Saffron is derived from a flower known as Autumn Crocus (Crocus sativus) — specifically, the stigma, or red threads at the center of the blooms. Scientists have dated the earliest signs of saffron domestication to around 1700 BC during the Minoan civilization in Crete. However, pigments made from various types of crocuses have been found in prehistoric cave paintings in Iraq that date back to around 50,000 years ago. There, flowers have a long history of being used for cooking; use of saffron in the Mediterranean region was slower to catch on and spread largely due to its purported medicinal value. Today, saffron is one of the most prized spices in the world and is known for being the world’s most expensive spice. Its high price — pure saffron can fetch a wholesale price of $10,000 for just 1 lb. — is due to its labor-intensive, time-sensitive production: the flowers only bloom for a few days and must be harvested by hand in the early morning while they are open. Today, saffron is used in a variety of culinary dishes all around the world.