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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 É™ n,-r É’ 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 ...
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 .
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 dried stigmas, also known as "threads", are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes.
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 center of saffron production.
Saffron spice is derived from the flowers of the plant named saffron crocus (Crocus sativus). Saffron plum (Sideroxylon celastrinum) is a flowering plant found in North, Central, and South America. Saffron thistle (Carthamus lanatus) is a thistle native to the Mediterranean basin.
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