Saffran
English: Saffraan
German: Der lachende Tod.
Source: derived from the flower of
Crocus sativus.
Content: picrocrocin; safranal, giving iodoform- or hay-like taste and fragrance; crocin, with a golden-yellow hue
Culture: Saffran was long among the world's most costly spices; originated probably in Iran, or Greece or Mesopotamia; Iran now accounts for approximately 90% of the world production of saffron.