Saffron is a yellowish-orange powder obtained from a flower and used to give flavour and colouring to some foods.

The saffron crocus plant, Crocus sativus.

A seasoning made from the stigma of the saffron plant.

A dye made from the stigma of the saffron plant.

Also saffron yellow. A yellowish-orange color.

A perennial Old World plant (Crocus sativus) of the iris family, with funnel-shaped, purplish flowers orange stigmas.

A corm-producing plant (Crocus sativus) native to the eastern Mediterranean region, purple or white flowers with orange stigmas.

The dried aromatic stigmas of this plant, used to color foods and as a cooking spice and dyestuff.

The dried, aromatic stigmas of this plant, used in flavoring and coloring foods, and formerly in medicine.

Saffron is a deep yellow-orange colored spice that’s commonly used in Middle Eastern and South Asian food.

An orange-yellow flavouring, food colouring, and dye made from the dried stigmas of a crocus.

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.

An orange powder that is made from a type of flower (called a crocus) and that is used to color and flavor food.

Also called vegetable gold. A crocus, Crocus sativus, showy purple flowers.

An orange-colored condiment consisting of its dried stigmas, used to color and flavor foods.

The deep orange aromatic pungent dried stigmas of a purple-flowered crocus used to color and flavor foods and formerly as a dyestuff and as a stimulant antispasmodic emmenagogue in medicine.

An orange-yellow flavouring, food colouring, and dye made from the dried stigmas of a crocus.

An autumn-flowering crocus with reddish-purple flowers, native to warmer regions of Eurasia. Enormous numbers of flowers are required to produce a small quantity of the large red stigmas used for the spice.