Saffron (Crocus sativus L.)
Known for centuries as “Red Gold,” saffron has earned a reputation as the most precious spice in the world. Scientifically known as ‘Crocus sativus L.’, this herb is highly regarded for its autumn bulbs and crimson stigmas (threads). Saffron threads are carefully hand-picked and dried to create spices.
Saffron in History
Dating back 3,000 years, Saffron is regarded as one of the world’s most ancient spices. Cultivated since ancient times in Iran and in the Kashmir region of India, saffron was brought to China by the Mongols, to Spain by the Arabs, and to Western Europe during the Crusades.
In ancient Egypt, saffron was used for both medicinal and religious purposes.
Saffron is known to exist in Anatolia since the era of the Hittites. It played an important role in the ancient Greek, Roman and Ottoman eras. It was cultivated extensively in regions such as Safranbolu particularly during the Ottoman period.
