Saffron (pronounced /ˈsæf.ɹɒn/) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with their styles—stalks connecting stigmas to their host plant—stigmas are dried and used in cooking as a seasoning and colouring agent. Saffron, long the world's most expensive spice by weight, is native to Southwest Asi...
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Saffron (pronounced /ˈsæf.ɹɒn/) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with their styles—stalks connecting stigmas to their host plant—stigmas are dried and used in cooking as a seasoning and colouring agent. Saffron, long the world's most expensive spice by weight, is native to Southwest Asia.
Saffron's bitter taste and an iodoform- or hay-like fragrance results from the chemicals picrocrocin and safranal. A carotenoid dye, crocin, allows saffron to impart a rich golden-yellow hue to dishes and textiles. Saffron has further medicinal applications.
The English word saffron stems from the Latin word safranum via the 12th-century Old French term safran. Latin safranum is also the source of the Italian zafferano and Spanish azafrán. Safranum derives via Persian/Farsi زعفران (za'ferân) ultimately from the Arabic word زَعْفَرَان (za...
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