Description

Saffron is golden-coloured, pungent stigmas (pollen-bearing structures) of the autumn crocus (Crocus sativus), harvested by hand from the Crocus sativus flower, commonly known as the “saffron crocus.” The term “saffron” applies to the flower’s thread-like structures, or stigma.

Saffron is dried and used as a spice to flavour foods and as a dye to colour foods and other products. Saffron has a strong, exotic aroma and a bitter taste and is used to colour and flavour many Mediterranean and Asian dishes.