Saffron (Crocus sativus L.): The golden spice — management, challenges, and opportunities for sustainable production in the United States

Saffron (Crocus sativus L.) is a perennial, stem-less, fall-blooming geophyte in the Iridaceae family. Nicknamed “red gold”, saffron is consistently one of the most expensive spices by weight on the global market. Propagating exclusively through corms, its flowering occurs from mid-October to late November in the Northern Hemisphere, displaying violet-colored petals with dark red to reddish-brown stigmas and yellowish brown to yellowish orange styles. Saffron thrives in loose, well-drained, low-density, clay-calcareous soils with adequate organic matter. The major phytochemical components contributing to the distinctive color, taste, and aroma of the stigmas are crocin, picrocrocin, and safranal, respectively. There has been a recent surge in scientific interest in saffron, driven by its potential therapeutic applications against cancer cells, Alzheimer's disease, and cardiovascular disorders. Saffron cultivation does not require significant land or equipment investment, provides employment opportunities, and can serve as an additional income stream for small farms. However, global saffron cultivation is challenged by climate change, rising labor costs, global supply chain disruptions, and product adulteration, emphasizing the need for multi-disciplinary research to understand and maximize the potential of saffron production. Further research into mechanization, biotechnology, and the development and enforcement of authenticity and quality standards will be critical to maintain a sustainable global supply. This review synthesizes current knowledge on saffron, with a focus on its potential in the US and other emerging production regions. It addresses saffron's origin, biology, chemical composition, uses, and market adulteration, while identifying key research gaps and opportunities for expansion. Emphasis is placed on agronomic practices and climate-resilient farming to support informed decision-making and the sustainable development of the saffron industry.