saffron
Sign in to savealt=Saffron|thumb|Saffron crocus, Crocus sativus, with its vivid crimson stigmas and styles
AI overview
Saffron is a spice made from the vivid crimson stigmas and styles of the saffron crocus flower. It is highly valued in cooking and has been prized throughout history, though the context provided does not elaborate on its specific uses or cultural significance.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Nutritional value.name
- Dried saffron
- Nutritional value.serving_size
- (2.1 g)
- Nutritional value.kJ
- 27
- Nutritional value.carbs
- 1.37 g
- Nutritional value.fibre
- 0.10 g
- Nutritional value.fat
- 0.12 g
- Nutritional value.satfat
- 0.03 g
- Nutritional value.transfat
- 0.00 g
- Nutritional value.monofat
- 0.01 g
- Nutritional value.polyfat
- 0.04 g
- Nutritional value.protein
- 0.24 g
- Nutritional value.water
- 0.25 g
- Nutritional value.vitA_iu
Article
29 sectionsContents
- Etymology
- Species
- Description
- Cultivation
- Harvesting
- Spice
- Phytochemistry and sensory properties
- Grades and ISO 3632 categories
- Adulteration
- Types
- World production
- Trade
- Uses
- Nutrition
- Consumption
- Toxicity
- Research
- History
- West Asia
- South Asia
- East Asia
- South East Mediterranean
- Western Europe
- The Americas
- Afghanistan
- Gallery
- References
- Bibliography
- External links
alt=Saffron|thumb|Saffron crocus, Crocus sativus, with its vivid crimson stigmas and styles
Saffron ( , Persian: زعفران) 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. Saffron crocus was slowly propagated throughout much of Eurasia and later brought to parts of North Africa, North America, and Oceania.