Description
Saffron 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 coloring agent in food. At US$5,000 per kg or higher, saffron has long been the world’s costliest spice by weight.
Uses
Saffron is primarily used in culinary and traditional applications:
- Spanish cuisine: Essential in paella and other rice dishes
- Indian cuisine: Used in biryanis, sweets, and milk-based dishes
- Persian cuisine: Traditional in rice dishes and desserts
- French cuisine: Used in bouillabaisse and other Mediterranean dishes
- Baking: Flavoring and coloring for breads and pastries
- Natural coloring: Imparts rich golden-yellow hue to dishes
- Traditional medicine: Historical medicinal uses
- Religious rituals: Used in various ceremonial contexts
Origin
Saffron likely originated in or near Greece, Iran, or Mesopotamia. It has been cultivated and traded for over 3,500 years across Eurasia, spreading through Asia via cultural exchange and conquest. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise.
Characteristics
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. The saffron crocus was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
Production
As of 2024, Iran produced some 90% of the world total for saffron. The spice is cultivated in sunny, temperate climates. It is a sterile, human-propagated, autumn-flowering plant descended from wild relatives in the eastern Mediterranean.
Etymology
The English word saffron likely originates from the Old French safran, which traces back through Latin and Persian to the word zarparān, meaning “gold strung.” The Persian word zarparān (زَرپَران) implies either the golden stamens of the flower or the golden color it creates when used as flavoring.
Quality and Grading
Saffron’s quality is graded by the proportion of red stigma to yellow style, varying by region and affecting both potency and value. The highest quality saffron contains primarily the red stigma threads.