Saffron

n. species of crocus plant bearing orange stigmas and purple flowers; spice and food coloring derived from the stigmas of the saffron crocus

adj. having a yellowish-orange coloring

Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia. It was first cultivated in the vicinity of Greece.
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Noun
1. Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food
(synonym) saffron crocus, Crocus sativus
(hypernym) crocus
2. dried pungent stigmas of the Old World saffron crocus
(hypernym) flavorer, flavourer, flavoring, flavouring, seasoner, seasoning
(part-holonym) saffron crocus, Crocus sativus
3. a shade of yellow tinged with orange
(synonym) orange yellow
(hypernym) yellow, yellowness
(hyponym) ocher, ochre

(v. t.)
To give color and flavor to, as by means of saffron; to spice.
  

(n.)
The aromatic, pungent, dried stigmas, usually with part of the stile, of the Crocus sativus. Saffron is used in cookery, and in coloring confectionery, liquors, varnishes, etc., and was formerly much used in medicine.
  

(n.)
An orange or deep yellow color, like that of the stigmas of the Crocus sativus.
  

(n.)
A bulbous iridaceous plant (Crocus sativus) having blue flowers with large yellow stigmas. See Crocus.
  

(a.)
Having the color of the stigmas of saffron flowers; deep orange-yellow; as, a saffron face; a saffron streamer.
  

The pistil of the Crocus plant, used for flavoring or coloring of food.