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Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a flowering plant of the family Iridaceae. The flower's three stigmata (the distal ends of the plant's carpels, or female reproductive organs) and parts of its style (a stalk connecting the stigmata to the rest of the plant) are often dried and used in cooking as a seasoning and coloring agent. Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia. It was first cultivated in Iran.
Saffron spice is characterized by a bitter taste and a hay-like fragrance. These are provided by the chemicals picrocrocin and safranal. It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These qualities make saffron a much sought-after ingredient in many foods worldwide. Saffron also has medicinal and coloring applications.
The word saffron originated during the 12th century CE from the Old French safran, which derives from the Latin term safranum. Safranum is also related to the Italian zafferano and Spanish azafran. These Romance-language terms come from the Persian word za'faran, the name of the spice in Persian.
Saffron is used in many Iranian, Arabic, Central Asian, European and Indian dishes. Saffron contributes a distinctive aroma that has been described by connoisseurs as reminiscent of metallic honey.
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