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. The saffron crocus was 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.[2][3] 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,[4] and it has been traded and used for thousands of years. As of 2018, Iran produced some 88% of the world total for saffron.[5][6] At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight.[7][8][9]
- ^ "saffron". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 21 November 2012.
- ^ McGee 2004, p. 423.
- ^ Katzer G (2010). "Saffron (Crocus sativus L.)". Gernot Katzer's Spice Pages. Retrieved 1 December 2012.
- ^ Russo, Dreher & Mathre 2003, p. 6.
- ^ Menia M, Iqbal S, Zahida R, Tahir S, Kanth RH, Saad AA, Hussian A (2018). "Production technology of saffron for enhancing productivity (see PDF)". Journal of Pharmacognosy and Phytochemistry. 7 (1): 1033–1039. ISSN 2349-8234.
- ^ Hooker L (13 September 2017). "The problem for the world's most expensive spice". Retrieved 12 January 2020.
- ^ Rau 1969, p. 53.
- ^ Hill 2004, p. 272.
- ^ "World's COSTLIEST spice blooms in Kashmir". Rediff. Retrieved 7 January 2013.