Saffron

Spice made from crocus flowers

Saffron ( SAF-rən, -⁠ron; Persian: زعفران, romanized: zafarān) is a spice derived from the sterile autumn-blooming flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles (in industry jargon: 'threads') are collected and dried for use mainly as a food seasoning and colourant. Saffron crocus was slowly propagated throughout much of Eurasia and later brought to parts of North Africa, North America, even as far as Fiji in Oceania by its Indian migrant descendant population.

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