saffron
UK: ˈsæfrən | US: ˈsæfrən
n. 1. A deep yellow-orange spice derived from the crocus flower, used for flavoring and coloring food.
n. 2. The color of this spice; a vibrant yellow-orange hue.
n. 3. The crocus plant (Crocus sativus) from which the spice is harvested.
saffron = saff<yellow> + ron (diminutive or suffix with unclear etymology)
- saff<yellow>: Traced to Arabic zaʿfarān (yellow dye), likely borrowed via Old French safran.
- ron: No clear morphemic meaning; may function as a suffix in adaptation to European languages.
Etymology Origin:
The word saffron traveled from Arabic zaʿfarān through Late Latin safranum and Old French, retaining its core association with the yellow spice. The Arabic term itself might stem from Persian zarparān (golden stems), reflecting the plant’s prized stigmas. Over time, the spelling simplified in European languages, but the vivid color and luxury connotations persisted.
Saffron is the world’s most expensive spice by weight.
The rice dish glowed with the golden hue of saffron.
Medieval traders risked long journeys to procure saffron.
A pinch of saffron elevates both flavor and presentation.
The fields of Kashmir are famed for their high-quality saffron.