Saffron

Saffron crocus
A saffron crocus flower with red stigma.
Scientific classification
Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Liliopsida
Order:	Asparagales
Family:	Iridaceae
Subfamily:	Crocoideae
Genus:	Crocus
Species:	C. sativus
Binomial name
Crocus sativus L.

Saffron (pronounced /ˈsæfrən/, /ˈsæfrɒn/) is a spice made from the stigma of the flower of the saffron plant. The spice is used in cooking as a seasoning and as a food colouring. It is native to Southwest Asia.^[1][2] It is the world's most expensive spice, and has been for a long time.^[1][3]

Saffron has a bitter taste and smells like hay. This smell is caused by the chemicals picrocrocin and safranal.^[4][5] Saffron also contains a dye, crocin, that gives food a rich golden colour. Saffron is a part of many foods from around the world, and is also used in medicine.

The word saffron comes from the 12th century Old French word safran, which comes from the Latin word safranum. Safranum is also related to the Italian zafferano and Spanish azafrán.^[6] Safranum comes from the Arabic word DIN which means "yellow".^[5][7]

1. ↑ ^{1.0 1.1} Cite error: The named reference Hill_272 was used but no text was provided for refs named (see the help page).
2. ↑ Grigg 1974, p. 287 harvnb error: no target: CITEREFGrigg1974 (help)
3. ↑ Rau 1969, p. 53 harvnb error: no target: CITEREFRau1969 (help)
4. ↑ McGee 2004, p. 422 harvnb error: no target: CITEREFMcGee2004 (help)
5. ↑ ^{5.0 5.1} Cite error: The named reference Katzer_2001 was used but no text was provided for refs named (see the help page).
6. ↑ Harper 2001 harvnb error: no target: CITEREFHarper2001 (help)
7. ↑ Kumar, Vijaya (2006). The Secret Benefits of Spices and Condiments. Sterling. p. 103. ISBN 978-1-84557-585-4. Retrieved 2007-12-01.