In vitro regeneration of high value spice Crocus sativus L.: A concise appraisal

• Saffron, dehydrated stigmas of Crocus sativus, acts as a high-value flavoring agent.
• Influence of physical and chemical factors on in vitro regeneration are discussed.
• In vitro secondary metabolites and allied biotechnological intervention are reviewed.
• Problems encountered during in vitro regeneration are highlighted.

This review focuses on in vitro culture of saffron (Crocus sativus L.) based on considerable researches for the last two decades. Multiple endeavors have been taken to modernize the cultivation of the saffron to fulfill the requirement efficient large-scale production of pathogen-free corms, for which tissue culture was proven ideal. The usage of tissue culture techniques has been successfully implemented with the saffron. Here in this review special emphasis has been given to influence of explant and carbohydrate source, plant hormones, and microenvironment during in vitro culture. The cumulative information from this review would be of indispensible importance for the Crocus scientists for further exploration aiming quality enhancement of this potential herb.