Saffron (IPA: [??sæf.é1é?n] / [??sæf.é1é?n]) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with their styles—stalks connecting stigmas to their host plant—stigmas are dried and used in cooking as a seasoning and colouring agent. Saffron, for decades the world's most expensive spice by weight,[1][2] is native to Southwest Asia.[2][3]
Saffron is marked by a bitter taste and an iodoform- or hay-like fragrance; these result from the chemicals picrocrocin and safranal.[4][5] A carotenoid dye, crocin, allows saffron to impart a rich golden-yellow hue to dishes and textiles. Saffron has further medicinal applications.
The word saffron stems from the Latin word safranum via the 12th-century Old French term safran. Safranum is related to the Italian zafferano and Spanish azafrán.[6] Safranum derives from the Arabic word aá1?êfar (??êù??μù?ù?ù??±), which means "yellow," via the Persian paronymous zaê?far¨?n (?2ù??1ù?ù?ù??±ù??§ù?).
