Saffron crocus, Crocus sativus, with its vivid crimson stigmas and styles
Delicate saffron threads, plucked from crocus flowers and dried
Saffron (pronounced n/ or n/) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight, was probably first cultivated in or near Greece.C. sativus is probably a form of C. cartwrightianus, that emerged by human cultivators selectively breeding plants for unusually long stigmas in late Bronze Age Crete. It slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
A degree of uncertainty surrounds the origin of the English word "saffron". It might stem from the 12th-century Old French term safran, which comes from the Latin word safranum, from the Arabic az-za'faran, which comes from the Persian word zarparan meaning "flower with golden petals".