What Part of the Saffron Plant Do We Eat?

Each strand of saffron is a single stigma from the crocus flower.

Saffron is a distinct spice known for its strong flavor and aroma. The spice is derived from a crocus plant which most likely originated in Asia Minor. However, it is now cultivated in Mediterranean and Middle Eastern regions.

Stigma

The saffron plant, crocus sativus, blooms each autumn. The flowers produce three stigmas, which are female reproductive organs. Each stigma is a strand of saffron and is the part of the crocus that is consumed.

Harvesting

Harvesters work up to 19 hours per day during the three-week harvest period. Each stigma is removed by hand, dried and packaged, causing the harvest to be labor intensive. The labor costs are a primary reason why saffron is one of the most expensive spices, costing as high as $5,000 per pound, according to the University of California Los Angeles.

Uses

Historically, saffron was used for its medicinal properties which include analgesic, antispasmodic, aphrodisiac and stimulant. It has also been employed as a dye and food coloring agent. Today, it is used for flavoring and coloring in foods like risotto, curries, challah bread, paella and bouillabaisse.

References

• Union County College: Saffron
• University of California Los Angeles: Saffron