saffron

Saffron is a spice derived from the dried stigmas of Crocus sativus, a perennial flowering plant in the iris family. Each flower yields three crimson stigmas, which are hand-picked and dried to produce the spice. Saffron’s color, aroma, and flavor come mainly from the chemical compounds crocin, picrocrocin, and safranal.

Saffron is among the world’s most expensive spices by weight due to its labor-intensive production. Harvesting requires many flowers to produce small amounts of usable stigmas, and the harvest occurs in autumn. Crocus sativus is a sterile triploid propagated by corms. Major producing regions include Iran, India (Kashmir), Greece, Spain, and Afghanistan, among others.

Historically, saffron has been valued as a dye, perfume, and medicinal agent in addition to its culinary use. It remains associated with luxury in many cultures and features in dishes such as paella, risotto alla milanese, bouillabaisse, and biryani, where it provides a distinctive yellow-orange color and delicate aroma. It is also used to color and flavor sweets and beverages.

In commerce, saffron is sometimes adulterated with cheaper materials such as safflower, turmeric, or dyed fibers. True saffron threads are red-orange with a specific aroma and a strong color release when steeped. Quality is assessed by appearance, aroma, and chemical tests; ground saffron loses aroma more quickly and should be stored in a cool, dark place in an airtight container.

Nutritionally, saffron contributes only trace amounts of minerals and carotenoids. Culinary use is in very small quantities; safety considerations are generally limited to avoiding excessive intake, which can be toxic.