The name Saffron has its origins in the Arabic word Zafaran which means yellow. Botanically, wild saffron is known as Crocus cartwrightianus, while the commercially cultivated saffron is botanically called Crocus sativus, which is also the name of the flower.

One of the most expensive spices in the world, saffron is also referred to as “Red Gold”. Its history spans over more than 3500 years. The Romans used it as a deodorizer, the Egyptian healers used it to treat gastrointestinal ailments and it is said that Cleopatra used saffron for cosmetic value.