Historic document made us believe that saffron was first grew in Iran on the mountains of Zagros and Alvand area. Although some believes, saffron is originated in Greece and Mediterranean countries, its real origin like most ancient plants is unknown. 

In ancient Persian literature, saffron is known by the name of Korkom (an Arabic name with unknown root). It has been told that saffron got its name from Sahafaran meaning string or Zafaran meaning yellow. It seems that these words and other Latin name like Croci or Karkom, Zaffer, Krokas all refer to the same thing which we know nowadays as saffron.

Historic documents had shown that Iranian had a great passion for gold and saffron. They used it in their celebrations and banquets in variety of sweets which were served beside golden coins to their special guests. Ancient Iranian exported this product to Greece, Italy, China and Arabic countries, by doing so they spread the word about medical benefits and characteristics of this herb. The oldest documents that we have in hand regarding saffron application takes us back to Achaemenid Empire.

In this period of time, saffron was used in Iranian dishes and foods of the Kings; mostly because of the distinct aroma and flavor of saffron. 

Polygene a Greek historian of the second century reported that amount of saffron consumption in Iranian dynasty kitchen was about one kilogram per day. Saffron was also used by Achaemenid in cosmetic products such as moisturizing oils.