What does saffron mean?
Saffron is the dried stigmas of the saffron crocus, a spice valued for its intense golden-yellow color, distinctive floral aroma, and slightly bitter taste. It is used sparingly in foods such as rice dishes, soups, stews, breads, and sauces, where a small amount can color an entire dish. The word also names the rich yellow-orange shade associated with the spice and can be used attributively, as in “saffron yellow.” Saffron is among the most expensive agricultural commodities because producing it requires harvesting the flowers by hand and separating only a few red threads from each flower. Its distinctive flavor and color have made it a familiar ingredient in cuisines including Mediterranean, Middle Eastern, Persian, Indian, and Spanish cooking.
The dried stigmas of the saffron crocus, used as a spice and as a yellow-orange coloring.
"A few threads of saffron are enough to flavor the sauce."
Usually uncountable when referring to the spice; “a saffron” may refer to a flower, a crocus, or an individual serving or portion in some contexts.
A yellow-orange color resembling saffron.
"The walls were painted a muted saffron."
Also used as a mass noun for the color.
Colored saffron-yellow.
"She wore a saffron scarf."
Most often used attributively.
The plural is uncommon; saffron is normally used as a mass noun.
"The recipe called for three small safFRONS."
Saffron is one of the world’s most expensive spices because each flower yields only a tiny amount of its delicate red threads.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Where does saffron come from?
The English word comes through Old French safran from Arabic zaʿrūn, a term referring to saffron or saffron crocus. The Arabic word was borrowed from Persian, where the plant and its valuable stigmas were known in ancient times. The modern form entered English during the medieval period, when saffron was an important imported spice and dye.
Related word forms
How saffron is actually used
Saffron is used as a mass noun for the spice and usually as an uncountable noun for the color; “saffrons” is uncommon and may refer to individual portions or servings. In the adjectival sense, it is most often used before a noun, as in “saffron yellow.”
Easily confused with saffron
Saffron and turmeric are both yellow spices, but saffron comes from crocus stigmas and has a delicate floral, slightly bitter flavor, whereas turmeric is a ground rhizome with a warmer, more earthy taste.