Description
Saffron is a spice derived from the dried stigmas of Crocus sativus, prized for its color and flavor.
Technical
The vivid crimson hue originates from crocin, a water‑soluble carotenoid extracted by soaking dried stigmas in 60 °C water for 30 minutes; maintaining temperature below 70 °C prevents pigment degradation.
Science
Primary Reaction
Extraction of crocin via aqueous extraction
Sensory Profile
Aroma ()
earthysweetfloralhoney-likehay-likemetallic
Origin & History
Civilization
Persian and Indian courts
Era
Historical
Region