Saffron

Saffron is a spice derived from the flower of the Crocus sativus plant. The crimson stigmas (thread-like parts) of the flower are carefully harvested by hand. These threads are then dried and used as a spice and coloring agent.

Saffron is primarily used to impart a distinct flavor, aroma, and yellow-orange color to foods. It is commonly found in rice dishes like paella and risotto, baked goods, and various savory preparations. Manufacturers use it as a natural coloring and flavoring agent.

Saffron is generally recognized as safe (GRAS) by the FDA for use as a spice and flavoring. It is rich in antioxidants. Some studies suggest potential benefits for mood and cognitive function, but more research is needed. JECFA has evaluated saffron and established an acceptable daily intake. EFSA has also evaluated it.