Spice
Saffron
Saffron is the dried stigma of Crocus sativus, the world's most expensive spice by weight. It lends golden colour and a honey-hay aroma to paella, risotto, biryani, and baked goods. Threads are preferred over powder for authenticity. Soak in warm liquid before use to extract colour and flavour.
Also known as: Za'farān, Azafrán, Kesar, Krokos
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A sample of named types with their own origin and culinary profiles. Showing 10 of 12.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.07 g
- Saturated Fat 1.81 g
- Trans Fat 0 g
- Monounsaturated Fat 2.72 g
- Polyunsaturated Fat 4.54 g
- Cholesterol 0 mg
- Sodium 38.9 mg
- Salt 0.11 g
- Total Carbohydrate 65 g
- Dietary Fibre 25 g
- Total Sugars 3 g
- Complex / starch 15.8 g
- Protein 12 g
- Water 9.02 g
- Energy 390 kcal
- Water 9.02 g
- Carbohydrates 65 g
- Sugars 3 g
- Monosaccharides 3.52 g
- Disaccharides 1.51 g
- Starch 15.8 g
- Amylose 3.96 g
- Amylopectin 11.9 g
- Digestible Starch 13.5 g
- Resistant Starch 1.58 g
- Fibre 25 g
- Soluble Fibre 9.4 g
- Insoluble Fibre 17.5 g
- Protein 12 g
- Plant Protein 9.83 g
- Fat 9.07 g
- Saturated Fat 1.81 g
- Monounsaturated Fat 2.72 g
- Polyunsaturated Fat 4.54 g
- Vitamins 108 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 2.3 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 44.3 µg
- Vitamin C 2 mg
- Vitamin E 2.18 mg
- Vitamin K 32.4 µg
- Minerals 339 mg
- Major Minerals 333 mg
- Trace Minerals 6.6 mg
- Salt 0.11 g
- Sodium Chloride 0.11 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 2.3 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.34 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 44.3 · vitamin-e: 2.18 · vitamin-k: 32.4 ·
Minerals
Sodium: 38.86 · Potassium: 237 · Calcium: 57 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Saffron crocus cultivation and use appear in Bronze Age Aegean culture.
Persian saffron production and cookery set quality standards still referenced today.
Saffron cultivation established in Spain, later famous as La Mancha saffron.
Iran, Spain, India (Kashmir), and later other regions supplied global saffron markets.