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Saffron
Spice made from crocus flowers / From Wikipedia, the free encyclopedia
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Saffron (/ˈsæfrən, -rɒn/)[1] 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. The saffron crocus was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
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Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal.[2][3] 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,[4] and it has been traded and used for thousands of years. As of 2018, Iran produced some 88% of the world total for saffron.[5][6] At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight.[7][8][9]