saffron

saffron
    n 1: Old World crocus having purple or white flowers with
         aromatic pungent orange stigmas used in flavoring food
         [syn: {saffron}, {saffron crocus}, {Crocus sativus}]
    2: dried pungent stigmas of the Old World saffron crocus
    3: a shade of yellow tinged with orange [syn: {orange yellow},
       {saffron}]
    

Saffron \Saf"fron\ (?; 277), a.
   Having the color of the stigmas of saffron flowers; deep
   orange-yellow; as, a saffron face; a saffron streamer.
   [1913 Webster]
    

Saffron \Saf"fron\, v. t.
   To give color and flavor to, as by means of saffron; to
   spice. [Obs.]
   [1913 Webster]

         And in Latyn I speak a wordes few,
         To saffron with my predication.          --Chaucer.
   [1913 Webster]
    

Saffron \Saf"fron\ (?; 277), n. [OE. saffran, F. safran; cf. It.
   zafferano, Sp. azafran, Pg. a[,c]afr[~a]o; all fr. Ar. & Per.
   za' far[=a]n.]
   1. (Bot.) A bulbous iridaceous plant ({Crocus sativus})
      having blue flowers with large yellow stigmas. See
      {Crocus}.
      [1913 Webster]

   2. 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.
      [1913 Webster]

   3. An orange or deep yellow color, like that of the stigmas
      of the {Crocus sativus}.
      [1913 Webster]

   {Bastard saffron}, {Dyer's saffron}. (Bot.) See {Safflower}.
      

   {Meadow saffron} (Bot.), a bulbous plant ({Colchichum
      autumnale}) of Europe, resembling saffron.

   {Saffron wood} (Bot.), the yellowish wood of a South African
      tree ({Elaeodendron croceum}); also, the tree itself.

   {Saffron yellow}, a shade of yellow like that obtained from
      the stigmas of the true saffron ({Crocus sativus}).
      [1913 Webster]
    

Saffron
Heb. karkom, Arab. zafran (i.e., "yellow"), mentioned only in
Cant. 4:13, 14; the Crocus sativus. Many species of the crocus
are found in Palestine. The pistils and stigmata, from the
centre of its flowers, are pressed into "saffron cakes," common
in the East. "We found," says Tristram, "saffron a very useful
condiment in travelling cookery, a very small pinch of it giving
not only a rich yellow colour but an agreable flavour to a dish
of rice or to an insipid stew."