Saffron consists of the dried stigmas and styles of Crocus sativus, a flowering plant whose flowers are typically purple, pink, or white. The food additive is prepared by drying the stigmas and styles of a wild saffron crocus without bleaching with heat and wi...
Saffron consists of the dried stigmas and styles of Crocus sativus, a flowering plant whose flowers are typically purple, pink, or white. The food additive is prepared by drying the stigmas and styles of a wild saffron crocus without bleaching with heat and without artificial light. Saffron is used as a spice and coloring agent in Indian cuisine and in European cuisine.
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