Saffron. Saffron is also cultivated in India, Turkey, China and Iran. The name is from the Arabic word zafaran which means ‘yellow’. The French culinary term safrané means ‘coloured using saffron’. Its colouring properties have been as prized as its unique flavour. In India its colour is considered the epitome of beauty and is the official colour of Buddhist robes. Saffron was used to scent the baths and public halls of Imperial Rome.Spice Description Saffron is the three stigmas of the saffron crocus. They are delicate and thread-like, each measuring 2.5 - 4 cm (1 -1.5 in). Its colour is a bright orange-red, and in high quality saffron this is uniform. Saffron bearing white streaks or light patches is inferior and when light specks appear in its powdered form it suggests adulteration. Bouquet: Strongly perfumed, with an aroma of honey Flavour: A pungent bitter-honey taste Because of its expense, intense flavour, and strong dying properties, very little saffron is required for culinary purposes and the key is to distribute it evenly throughout the dish being prepared. It can be crushed to a fine powder in a mortar and pestle. It is easier however, to steep the saffron in hot water— a pinch to a cup will create the desired flavour and colour. Culinary Uses Saffron appears in Moorish, Mediterranean and Asian cuisines. Its most common function is to colour rice yellow, as in festive Indian pilaus and risotto Milanese, where its delicate flavour make it the most famous of Italian rice dishes. It combines well with fish and seafood, infamous as a key ingredient of Spanish paella as well as bouillabaisse. In England, saffron is probably best known for its use in Cornish saffron buns where it is paired with dried fruit in a yeast cake. It has been recognized of value as an antispasmodic, diaphoretic, carminative, emmenagogic and sedative.