About Saffron


about saffron

Saffron (/ˈsæfrən, -rɒn/)[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. Saffron has long been the world’s costliest spice by weight. Although some doubts remain on its origin, it is believed that saffron originated in Iran.However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

Saffron’s taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron is the world’s most expensive spice.

Frequently Asked Questions

What is so special about saffron

Saffron is a powerful spice high in antioxidants. It has been linked to health benefits, such as improved mood, libido, and sexual function, as well as reduced PMS symptoms and enhanced weight loss. Best of all, it’s generally safe for most people and easy to add to your diet.

What is saffron used in

The most classic use is rice dishes: risottos, pilafs, and paellas. A small pinch adds brilliant color, aroma, and flavor against bland grains. Desserts are another go-to, and saffron can tread anywhere vanilla does, such as custards and cookies. (The flavor profiles of the two are similar: sweet, heady, and musky.)

What is saffron made from

saffron, golden-coloured, pungent stigmas (pollen-bearing structures) of the autumn crocus (Crocus sativus), which are dried and used as a spice to flavour foods and as a dye to colour foods and other products.

Pictures of saffron

Saffron is the world’s most expensive spice because each saffron flower is hand-picked to collect just three stigmas per flower.


Type of Saffron

In this type, stigma is longer than style and connected to it. Style is just few millimeters thick. It is known as Poushal in Iran.

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Saffron Food

After tasting German saffron cake, “Allen Zitta” becomes curious about the seasonings used in the cake. It is the first time he is confronted a seasoning as a cook researcher. So, he studies the matter and opens a gate to the rich history of Asian seasonings.

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Saffron Warning

Pregnant women are advised not to use saffron during pregnancy as it may damage their fetus.Excessive use of saffron is not recommended as it may damage your kidneys.

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