saffron

alt=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: 11
Nutritional value.thiamin_mg: 0
Nutritional value.riboflavin_mg: 0.01
Nutritional value.niacin_mg: 0.03
Nutritional value.vitB6_mg: 0.02
Nutritional value.folate_ug: 2

via Wikipedia infobox

Wikidata facts

Image: Safran-Weinviertel Niederreiter 2 Gramm 8285.jpg

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Commons category: Saffron
P8168: Hanna Hirsch-Pauli

Sources (3)

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~35 min read

Article

29 sections

Contents

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.