Ingredient Overview
Saffron comes from the dried stigmas of Crocus sativus flowers. The small amount obtained from each flower helps explain its long-standing value as a culinary and botanical ingredient.
The small stigma is the harvested part that gives saffron its colour and aroma. This flower-derived material is used in tiny quantities in traditional cooking, while extracts focus on its characteristic constituents. Its unusual source helps explain saffron’s distinct place among botanical ingredients.