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Saffron - Wikipedia, the free encyclopedia (560 words) |
 | Saffron is the name given to the dried stigma and part of the style of the saffron crocus, traditionally called Crocus sativus, which are harvested, dried, and used for cooking. |
| The saffron crocus is a natural chromosome mutation, a sterile triploid variant of an eastern Mediterranean autumn-flowering crocus, C. |
| Saffron is expensive because of the difficulty of extracting the stigmata of the crocus individually by hand and the number of crocuses it takes to make up a given weight, because the aromatic parts are so small. |
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