Saffron is the dried stigma and part of the style of the saffron crocus, which is botanically called Crocus sativus, which are harvested, dried, and used for cooking. Saffron has a pleasant spicy smell, and it contains a dye that colors food a distinctive deep golden colour. Safflower, Carthamus tinctorius, is often used as a less expensive substitute for saffron, as is turmeric, Curcuma longa, which mimics saffron's color well but has a unique flavour.
Attributed Medicinal Properties- It has been recognized of value as an antispasmodic, diaphoretic, carminative, emmenagogic and sedative.
Plant Description and Cultivation- A fall-flowering ornamental crocus that does well in warm climates. It grows to 15 cm (6 in) with long thin leaves. The blue-violet flowers contain the precious protruding orange stigmas.
- Alicante Saffron, Autumn Crocus, Crocus, Gatinais Saffron, Hay Saffron Karcom, Stima Croci, Zaffer.
French : safran
German : safron
Italian : zafferano
Spanish : azafran
Indian : kesa, kesram, khesa, zafran