Saffron

Saffron

Saffron, golden-coloured, smelly stigmas of the autumn crocus, can be dried and used as a spice to flavour ingredients and as a dye to colour ingredients and different products. The term “saffron” applies to the flower’s thread-like system known as the stigma. Saffron has a strong, distinguished aroma and a sour flavour and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice and fish, and English, Scandinavian, and Balkan bread. While saffron’s starting place continues to be debated, it probably originated in Iran. There, it became respected for its medicinal properties.