SaffronCrocus sativus L.

Saffron (Persian: زعفران; Spanish: azafrán) (/ˈsæfrən, -rɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise,and it has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight.

​

Etymology

• Further information: History of saffron

A degree of uncertainty surrounds the origin of the English word "saffron". It might stem from the 12th-century Old French term safran, which comes from the Latin word safranum, from the Arabic (زَعْفَرَان), za'farān, which comes from the Persian word zarparan meaning "gold strung" (implying either the golden stamens of the flower or the golden color it creates when used as flavor).

​​

Saffron powder

Saffron powder is derived from the dried stigmas of the Crocus sativus flower, commonly known as the saffron crocus. It is one of the most expensive spices in the world due to its labor-intensive harvesting process, where each flower produces only three red stigmas. Saffron is known for its distinct golden-yellow color, rich aroma, and unique flavor, often described as earthy, sweet, and slightly bitter.

In cooking, saffron is used to flavor and color dishes such as risottos, paellas, and various rice dishes. Beyond culinary uses, saffron has a history in traditional medicine and is believed to have various health benefits, including anti-inflammatory and antioxidant properties. It is also used in perfumes and cosmetics for its fragrance and potential skin benefits.

​