Saffron

2009, D. H. Sanaeinejad, S. N. Hosseini, Regression Models for Saffron Yields in Iran, Daoliang Li, Chunjiang Zhao (editors), Computer and Computing Technologies in Agriculture II, Volume 1, page 510, Usually the maximum temperature for October, November and December in the southern parts of Khorassan–the main saffron growing area of the Iran-does not exceed 20°C, while the minimum temperature reaches 0°C.

Thy plants are an orchard of pomegranates, with pleasant fruits; camphire, with spikenard, spikenard and saffron […]

1658, Thomas Muffet, The Theatre of Insects, [1634, Insectorum sive Minimorum Animalium Theatrum], quoted in 2008, Anna Suranyi, The Genius of the English Nation: Travel Writing and National Identity in Early Modern England, page 117-118, The Irish and Ireland people (who are frequently troubled with lice, and such as will fly, as they say, in summer) anoint their shirts with saffron, and to very good purpose, to drive away the lice, but after six months they wash their shirts again, putting fresh saffron into the lye.

I must have saffron to colour the warden pies […]

Saffron is not included in American and British pharmacopoeias, but some Indian medical formulae still include it.

According to ancient legend, a Greek girl, partaking of saffron for an entire week, could not resist a lover.

Saffron is the stigma of the crocus flower, which is harvested by hand, dried, and sold either in strands or ground to powder.[…]Of all the medieval spices, saffron was the most expensive, which is not surprising given that 70,000 flowers only yield one pound of dried stigmas. In the European cookbooks of the late Middle Ages, nearly all of which which reflect refined upper-class dining, saffron is ubiquitous.

Saffron is often called the “golden spice.”