In ancient Central Asia, farmers thrived in resource-scarce environments by innovating water management techniques—such as the qanat system—and cultivating drought-resistant crops like saffron and cumin. However, the advent of modern farming technologies, which prioritize high-yield crops such as maize and soybeans, has led to the overshadowing of these traditional practices. Consequently, local crops like saffron have been neglected. Despite this, saffron continues to maintain its high value in the global spice and natural medicine markets, often surpassing competitors in the pharmaceutical sector.
Saffron spice (Crocus sativus) originated in the Zagros Mountains, eventually spreading to the Alborz Mountains and beyond. The plant is highly adaptable and can grow in various climates with minimal water requirements. Saffron’s flowering season begins in autumn and ends in spring, and its production is labor-intensive, requiring flowers to be harvested early in the morning during the blooming season.
The earliest evidence of saffron use dates back to the Achaemenid civilization. Saffron has been employed in natural medicine, food, healing remedies, cosmetics, and dyes. It offers numerous healing and medicinal benefits but also has a euphoric and delightful effect, bringing awareness and consciousness. For optimal benefits, it is best to consume saffron in regular therapeutic doses ranging from 30 mg to 150 mg. Consuming doses above 1.5 grams is not recommended.*
Saffron’s rich history and enduring significance highlight its unparalleled value, making it a treasure in both ancient and modern times.
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.