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Saffron (/ ˈ s æ f r ə n,-r ɒ n /) [1] 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 colouring agent in food.
Crocus sativus, commonly known as saffron crocus or autumn crocus, [2] is a species of flowering plant in the iris family Iridaceae. A cormous autumn-flowering cultivated perennial , unknown in the wild, [ 2 ] it is best known for the culinary use of its floral stigmas as the spice saffron .
Hermes accidentally killed his lover during a game with the discus, and thus turned the dying Crocus into a saffron flower, in an aetiological myth explaining the origin of the plant. [34] For the ancient Mediterraneans, saffron gathered around the Cilician coastal town of Soli was of top value, particularly for use in perfumes and ointments.
Saffron's usual substitutes in food—turmeric and safflower, among others—yield a garishly bright yellow that could hardly be confused with that of saffron. Saffron's main colourant is the carotenoid crocin; it has been discovered in the less tediously harvested—and hence less costly—gardenia fruit. Research in China is ongoing. [17]
Theophrastos (4th century BC) described the saffron crocus as being valued as a spice and dye, while Homer compares a sunrise to the flower colour. [121] Saffron coloured robes were much admired by women in antiquity [122] and gave the garment Crocota its name. [123] The oil was also valued as a cosmetic. [124]
The spice saffron fetches huge sums of money, but is hard to grow and Indian production is falling.