Diqing Saffron

Diqing Saffron

　　Saffron (scientific name: Crocus sativus), also known as Tibetan saffron or saffron crocus, is a perennial flowering plant of the Iris family Crocus genus, as well as a common spice. It is native to Southwestern Asia and was first cultivated artificially by the Greeks. Mainly distributed in Europe, the Mediterranean, and Central Asia, it was introduced to China during the Ming Dynasty. It is classified as a medicinal substance in the Compendium of Materia Medica, and is cultivated in regions such as Zhejiang in China. A precious traditional Chinese medicine, it has potent physiological activity. Its stigmas are used medicinally in Asia and Europe for their sedative, expectorant, and antispasmodic effects, treating conditions such as stomach ailments, menstrual regulation, measles, fever, jaundice, and hepatosplenomegaly.