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Nutritional Information

1 tbsp, saffron

  • Calories 7
  • Calories from Fat 1.08
  • Amount%DV
  • Total Fat 0.12g0%
  • Saturated Fat 0.033g0%
  • Monounsaturated Fat 0.009g
  • Polyunsaturated Fat 0.043g
  • Cholestreol 0mg0%
  • Sodium 3mg0%
  • Potassium 36mg1%
  • Total Carbohydrate 1.37g0%
  • Dietary Fiber 0.1g0%
  • Sugars 0g
  • Protein 0.24g0%
  • Calcium 0mg0%
  • Iron 1mg6%
  • Vitamin A 0%
  • Vitamin C 3%

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Saffron on Wikipedia:

For other uses, see Saffron (disambiguation). Saffron crocus C. sativus flower with red stigmas Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Monocots Order: Asparagales Family: Iridaceae Subfamily: Crocoideae Genus: Crocus Species: C. sativus Binomial name Crocus sativus L.

Saffron (pronounced /ˈsæf.ɹɒn/) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with their styles—stalks connecting stigmas to their host plant—stigmas are dried and used in cooking as a seasoning and colouring agent. Saffron, long the world's most expensive spice by weight,[1][2] is native to Southwest Asia.[2][3]

Saffron's bitter taste and an iodoform- or hay-like fragrance results from the chemicals picrocrocin and safranal.[4][5] A carotenoid dye, crocin, allows saffron to impart a rich golden-yellow hue to dishes and textiles. Saffron has further medicinal applications.

The English word saffron stems from the Latin word safranum via the 12th-century Old French term safran. Latin safranum is also the source of the Italian zafferano and Spanish azafrán.[6] Safranum derives via Persian زعفران (za'ferân) ultimately from the Arabic word زَعْفَرَان (za'farān), which is itself derived from the adjective أَصْفَر (aṣfar, ``yellow``).[5][7]



The domesticated saffron crocus (C. sativus) is an autumn-flowering perennial plant unknown in the wild. It is a sterile triploid form, possibly of the eastern Mediterranean autumn-flowering Crocus cartwrightianus[8][9][10] that originated in Crete—not, as was once generally believed, in Central Asia.[5] The saffron crocus resulted when C. cartwrightianus was subjected to extensive artificial selection by growers seeking longer stigmas. Being sterile, the plant's purple flowers fail to produce viable seeds; reproduction depends on human assistance: corms, underground bulb-like starch-storing organs, must be dug up, broken apart, and replanted. A corm survives for one season, reproducing via this division into up to ten ``cormlets`` that yield new plants.[8] Corms are small brown globules up to 4.5 centimetres (1.8 in) in diameter and are shrouded in a dense mat of parallel fibers.