Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the «saffron crocus». The vivid crimson stigmata and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron was long among the world’s most costly spices by weight. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. C. sativus is possibly a triploid form of Crocus cartwrightianus. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

Saffron’s taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal, and it has been traded and used for over four millennia. Iran now accounts for approximately 90% of the world production of saffron.

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