A C. sativus flower bears three stigmas each the distal end of a carpel. The dried stigmas of the saffron crocus, in their natural form, as coupe saffron and powder, are produced worldwide at an annual rate of 50 tones. Spain is the world’s foremost export and perhaps producer of saffron.
Saffron’s bitter taste and an iodoform or hay-like fragrance results from the chemicals picocrocin and safranal. A carotenoid dye, crocin, allows saffron to impart a rich golden-yellow hue to do\ishes and textiles.
Spice of saffron
