Saffron

From Old French safran, from Medieval Latin safranum, from Arabic Ø²ÙŽØ¹Ù’ÙÙŽØ±ÙŽØ§Ù†, possibly from Persian *Ø²Ø±Ù¾Ø±Ø§Ù†.

Full definition of saffron

(countable and uncountable; plural saffrons)

2009, D. H. Sanaeinejad, S. N. Hosseini, Regression Models for Saffron Yields in Iran, Daoliang Li, Chunjiang Zhao (editors), Computer and Computing Technologies in Agriculture II, Volume 1, page 510,Usually the maximum temperature for October, November and December in the southern parts of Khorassanâ€“the main saffron growing area of the Iran-does not exceed 20Â°C, while the minimum temperature reaches 0Â°C.

A spice (seasoning) and colouring agent made from the stigma and part of the style of the plant, sometimes or formerly also used as a dye and insect repellent.

1658, Thomas Muffet, The Theatre of Insects, Insectorum sive Minimorum Animalium Theatrum, quoted in 2008, Anna Suranyi, The Genius of the English Nation: Travel Writing and National Identity in Early Modern England, page 117-118,The Irish and Ireland people (who are frequently troubled with lice, and such as will fly, as they say, in summer) anoint their shirts with saffron, and to very good purpose, to drive away the lice, but after six months they wash their shirts again, putting fresh saffron into the lye.
2002, James A. Duke (editor), CRC Handbook of Medicinal Spices, page 129,Saffron is not included in American and British pharmacopoeias, but some Indian medical formulae still include it.
2004, Melitta Weiss Adamson, Food in Medieval Times, page 15,Saffron is the stigma of the crocus flower, which is harvested by hand, dried, and sold either in strands or ground to powder....Of all the medieval spices, saffron was the most expensive, which is not surprising given that 70,000 flowers only yield one pound of dried stigmas. In the European cookbooks of the late Middle Ages, nearly all of which which reflect refined upper-class dining, saffron is ubiquitous.
2011, Mathew Attokaran, Natural Food Flavors and Colorants, unnumbered page,Saffron is often called the â€œgolden spice.â€

1973, Anthony Powell, Temporary Kings, page 82,These colours might have been expressly designedâ€”by dissonance as much as harmonyâ€”for juxtaposition against those pouring down in brilliant rays of light from the Tiepolo; subtle yet penetrating pinks and greys, light blue turning almost to lavender, rich saffrons and cinnamons melting into bronze and gold.
2011, Seth Hunter, The Winds of Folly, unnumbered page,The classical shades of Antiquity were the most prevalent, but along with the Venetian reds and Egyptian blues, the saffrons and ochres and indigos, were more delicate hues: of pink and cream and lilac, like shells littered upon the shore.