Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet.

Saffron also contributes a luminous yellow-orange colouring to foods.

Saffron is widely used in Iranian (Persian), Arab, Central Asian, European, Indian, Turkish, and Cornish cuisines. Confectionaries and liquors also often include saffron.

Saffron contains more than 150 volatile and aroma-yielding compounds.Saffron's golden yellow-orange colour is primarily the result of a-crocin.

The bitter glucoside picrocrocin is responsible for saffron's flavour.

                       
 
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