saffronˈsæf rən
saffron (n)
- plural
- saffrons
English Definitions:
saffron, saffron crocus, Crocus sativus (noun)
Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food
saffron (noun)
dried pungent stigmas of the Old World saffron crocus
orange yellow, saffron (noun)
a shade of yellow tinged with orange
saffron (Noun)
The saffron crocus plant, Crocus sativus.
saffron (Noun)
A seasoning made from the stigma of the saffron plant.
saffron (Noun)
A dye made from the stigma of the saffron plant.
saffron (Adjective)
Having a orange-yellow colour.
Saffron (ProperNoun)
; a rare flower name from the saffron.
Saffron
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to 20–30 cm and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel. Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world's most costly spices by weight, is native to Greece or Southwest Asia and was first cultivated in Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. The saffron crocus, unknown in the wild, likely descends from Crocus cartwrightianus, which originated in Crete; C. thomasii and C. pallasii are other possible precursors. The saffron crocus is a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosis and is hence incapable of independent sexual reproduction—all propagation is by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation. If C. sativus is a mutant form of C. cartwrightianus, then it may have emerged via plant breeding, which would have selected for elongated stigmas, in late Bronze-Age Crete.
Saffron
Saffron () 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. 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. 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-like or hay-like fragrance result from the phytochemicals 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, and it has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight.
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"saffron." Kamus.net. STANDS4 LLC, 2024. Web. 19 Apr. 2024. <https://www.kamus.net/english/saffron>.
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