saffron

The dried stigmata of Crocus sativus. It has a peculiar, strong, aromatic odor and a bitter, pungent taste. S. contains a bitter principle (picrocrocin), and polychroite (on which its coloring power depends, and which yields croc in on decomposition). S., commonly called Spanish s., is used mainly for coloring. See cart ham us. [U. S. Ph., 1890; Br. Ph., 1885.]