Saffron

Saffron, known as Crocus sativus, is a spice derived from the flower of 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. 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’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. In the 21st century, Iran produces some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world’s costliest spice by weight.