Saffron history

Although the origins of saffron are disputed to where it comes from, but considering the way that the Sowing takes place in the months of June and July and must be hot followed by The harvesting that takes place between the end of October-beginning of November and must be start of winter and should be cold. This makes Iranian weather condition perfect for this species of plant. Most confirm that it comes from Orient, because its cultivation was widely spread in Minor Asia far before the birth of Christ.

Human cultivation and use of saffron reaches back more than 3,500 years and spans many cultures, continents, and civilizations. Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has remained among the world's most costly substances throughout history. With its bitter taste, hay-like fragrance, and slight metallic notes, saffron has been used as a seasoning, fragrance, dye, and medicine. 

One of the first historic references to the use of saffron comes from Ancient Egypt, where it was used by Cleopatra and other Pharaohs as an aromatic and seductive essence, and to make ablutions in temples and sacred places. However, Egypt does not have the correct weather condition for the flower so it must have come from further north or the Persian Empire.

Saffron was first documented in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal. Since then, documentation of saffron's use over a span of 4,000 years in the treatment of some ninety illnesses has been uncovered.  Saffron slowly spread throughout much of Eurasia, later reaching parts of North Africa, North America, and Oceania.

Saffron was also highly appreciated in the Classic Greece for its colouring and aromatic properties. It was used as a remedy to sleeplessness and to reduce hangovers caused by wine. It was also used to perfume bathing and as an aphrodisiac.

The English word saffron stems from the Latin word safranum via the 12th-century Old French term safran. Meanwhile, Safranum derives via Persian زعفران (za'ferân). Some argue that it ultimately came from the Persian or Arabic word زَعْفَرَان (za'farān), which is itself derived from the adjective أَصْفَر (aṣfar, "yellow"). However, some give an alternative derivation arguing that زَعْفَرَان (za'farān) is the arabicized form of the Persian word زرپران (zarparān) - "having yellow leaves". Latin safranum is also the source of the Italian zafferano and Spanish azafrán.