Entity: SAFFRON
Saffron is a deep orange aromatic spice derived from the dried stigmas of the Crocus sativus flower, used to color and flavor foods. It has a rich history of cultivation and has been valued for its unique properties.
SAFFRON
Etymology
The English word 'saffron' likely originates from the Old French 'safran', tracing back through Latin and Persian to the word 'zarparān', meaning 'gold strung'.
Definition
Saffron is the deep orange aromatic pungent dried stigmas of a purple-flowered crocus (Crocus sativus) used to color and flavor foods and formerly as a dyestuff and in medicine.
Historical Context
Saffron is a sterile, human-propagated, autumn-flowering plant descended from wild relatives in the eastern Mediterranean. It is cultivated for its fragrant purple flowers and valuable red stigmas in sunny, temperate climates.
Cultural Significance
Saffron has been highly valued throughout history for its culinary, medicinal, and dyeing properties. It is a symbol of luxury and has been used in various cultural practices and rituals.
Related Concepts
In ancient Indian art, saffron, denoted by the Sanskrit term Kusumbha, was used in the process of creating canvases for painting, showcasing its diverse cultural significance.
See Also
A valuable spice derived from the dried stigmas of the Crocus sativus flower, known for its deep orange color and aromatic flavor.