Definitions for saffronˈsæf rən

This page provides all possible meanings and translations of the word saffron

Princeton's WordNetRate this definition:(0.00 / 0 votes)

  1. saffron, saffron crocus, Crocus sativus(noun)

    Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food

  2. saffron(noun)

    dried pungent stigmas of the Old World saffron crocus

  3. orange yellow, saffron(noun)

    a shade of yellow tinged with orange

WiktionaryRate this definition:(0.00 / 0 votes)

  1. saffron(Noun)

    The saffron crocus plant, Crocus sativus.

  2. saffron(Noun)

    A seasoning made from the stigma of the saffron plant.

  3. saffron(Noun)

    A dye made from the stigma of the saffron plant.

  4. saffron(Adjective)

    Having a orange-yellow colour.

  5. Saffron(ProperNoun)

    ; a rare flower name from the saffron.

Webster DictionaryRate this definition:(0.00 / 0 votes)

  1. Saffron(noun)

    a bulbous iridaceous plant (Crocus sativus) having blue flowers with large yellow stigmas. See Crocus

  2. Saffron(noun)

    the aromatic, pungent, dried stigmas, usually with part of the stile, of the Crocus sativus. Saffron is used in cookery, and in coloring confectionery, liquors, varnishes, etc., and was formerly much used in medicine

  3. Saffron(noun)

    an orange or deep yellow color, like that of the stigmas of the Crocus sativus

  4. Saffron(adj)

    having the color of the stigmas of saffron flowers; deep orange-yellow; as, a saffron face; a saffron streamer

  5. Saffron(verb)

    to give color and flavor to, as by means of saffron; to spice

  6. Origin: [OE. saffran, F. safran; cf. It. zafferano, Sp. azafran, Pg. aafro; all fr. Ar. & Per. za' farn.]

FreebaseRate this definition:(0.00 / 0 votes)

  1. Saffron

    Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to 20–30 cm and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel. Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world's most costly spices by weight, is native to Greece or Southwest Asia and was first cultivated in Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. The saffron crocus, unknown in the wild, likely descends from Crocus cartwrightianus, which originated in Crete; C. thomasii and C. pallasii are other possible precursors. The saffron crocus is a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosis and is hence incapable of independent sexual reproduction—all propagation is by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation. If C. sativus is a mutant form of C. cartwrightianus, then it may have emerged via plant breeding, which would have selected for elongated stigmas, in late Bronze-Age Crete.

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