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Saffron is a spice derived from the flower of the saffron crocus, a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world's most expensive spice by weight, was first cultivated in the vicinity of Greece. Saffron is characterised by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal. It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These qualities make saffron a much sought-after ingredient in many foods worldwide. Saffron also has medicinal applications. The word saffron originated from the 12th century Old French term safran, which derives from the Latin word safranum. (continued...)

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