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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.
Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid -rich saffron has been used as a seasoning, fragrance, dye , and medicine .
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 .
Sale of saffron and other spices in Iran. Saffron is a key seasoning, fragrance, dye, and medicine in use for over three millennia. [1] One of the world's most expensive spices by weight, [2] saffron consists of stigmas plucked from the vegetatively propagated and sterile Crocus sativus, known popularly as the saffron crocus. The resulting ...
2. Saffron. Saffron is a spice originating from the stigma and styles (threads) of the Crocus sativus flower.The threads are collected and dried for culinary use, especially in Indian cuisine.
The flowers close at night and in overcast weather conditions. The crocus has been known throughout recorded history, mainly as the source of saffron. Saffron is obtained from the dried stigma of Crocus sativus, an autumn-blooming species. It is valued as a spice and dyestuff, and is one of the most expensive spices in the world. Iran is the ...
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