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Saffron crocus
Saffran crocus sativus moist.jpg
A saffron crocus flower with red stigma.
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C. sativus
Binomial name
Crocus sativus

Saffron (pronounced /ˈsæfrən/, /ˈsæfrɒn/) (Persian: زَعْفَرَان) is a spice made from the stigma of the flower of the saffron plant. The spice is used in cooking as a seasoning and as a food colouring. It is native to Southwest Asia. It is the world's most costly spice, and has been for a long time.

Saffron has a bitter taste and smells like hay. This smell is caused by the chemicals picrocrocin and safranal. Saffron also contains a dye, crocin, that gives food a rich golden colour. Saffron is a part of many foods from around the world, and is also used in medicine.

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