The cultivation of saffron as a medicinal plant goes back to ancient times, with estimates dating back to the 12th century BC. Traditionally, the red stigmas were handpicked from the saffron flowers at dawn and allowed to dry in the shade to help preserve their aroma and therapeutic properties. The plant was used by many cultures, including Egyptian, Roman, and Greek civilizations, and continues to be an important medicine in traditional Persian, Chinese, and Ayurvedic medical systems.[1]
The traditional medicinal uses of saffron are far-reaching, with over 90 documented uses among different cultures. Some of these uses include pain relief and sedation; treating ailments of the gastrointestinal tract, lungs, eyes, nervous system, liver, circulatory system, and skin; as an aphrodisiac; and as a general tonic for strength and vitality.[1][2]
Saffron also has a long history of use for culinary and cosmetic purposes. Its pigments are extracted for adding color to foods and textiles, as well as for applying topically to brighten the skin. As a culinary spice, saffron provides a sweet, floral, and slightly bitter flavor that is used in many traditional dishes in Persian and Indian cuisine.[1]