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Crocus sativus, commonly known as saffron crocus or autumn crocus, [2] is a species of flowering plant in the iris family Iridaceae. A cormous autumn-flowering cultivated perennial , unknown in the wild, [ 2 ] it is best known for the culinary use of its floral stigmas as the spice saffron .
Saffron (/ ˈ s æ f r ə n,-r ɒ n /) [1] is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and ...
"Crocus", the name of the genus, is Late Middle English (late 14th century) and also denotes saffron. It is derived via Latin crocus from the Greek κρόκος (krokos), [76] which is itself probably a loan word from a Semitic language, related to Hebrew כרכום karkōm, [77] Aramaic ܟܟܘܪܟܟܡܡܐ kurkama, and Arabic كركم kurkum ...
Other parts of bulbous plants were also used in cooking. The Minoans of Crete grew and traded saffron (either the wild species Crocus cartwrightianus or the cultivated Crocus sativus). The plant is depicted in paintings from around 1550 BC. [22] Saffron consists of the dried stigmas of the flowers, and is used as a spice and also as a dye. [14]
The saffron crocus is unknown in the wild; its most likely precursor, Crocus cartwrightianus, originated in Crete or Central Asia; [2] The saffron crocus is native to Southwest Asia, and is believed to have been first cultivated in Iran. [3] Greece, Turkey, and Kashmir have also been suggested as possible sites of origin. [4]
Colchicum autumnale, commonly known as autumn crocus, meadow saffron, [3] naked boys [4] or naked ladies, [5] is a toxic autumn-blooming flowering plant that resembles the true crocuses, but is a member of the plant family Colchicaceae, unlike the true crocuses, which belong to the family Iridaceae.
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