In cooking…

Saffron is used as a food additive and is one of the most expensive spices in the world (Winterhalter and Straubinger, 2000).

Its odor is described as the “sea breeze”.
Its taste is described as honey.
Its color is described as deep red – purple.

The most widely known use of saffron to date is for food.

It is the only product that at the same time affects the color, taste and aroma of the food.

The coloring ability, the characteristic aroma and the particular flavor of spice are the properties used in culinary art.

The fibrils of saffron give the food a bright yellow color, a distinctive pleasant subtle taste and a delicate aroma.

Today, in European daily home cuisine, saffron is widely used as a seasoning in a variety of food preparations such as rice, pasta, soups, cakes, bread, many sweets and beverages (green tea, aperitifs, etc).

How is it used in cooking?

  • The dosage of saffron in cooking is at least 6-10 fibers for two people and can be increased according to the desire.
  • Attention should be paid to high doses in food, which are harmless for health, but give the food iodine flavor even though saffron does not contain iodine in its composition. The dosage also depends on the quality of the saffron.
  • If the saffron is of high quality such as SAFFRON OF SERRES, its active substances (crocine, picrοcrocine are high in content; therefore, the dosage is as described above. However, if the quality is low then the dosage should be increased.
  • The dose of saffron for medical use is higher.
  • Before use, either place the fibers on their own or immerse them in half a glass of water and when the water is colored (after about 1-2 hours) empty the glass in the food just before it is cooked together with the saffron fibers which are edible.
  • Can be successfully combined with other spices.
  • Decoction (aromatic tea). To make fragrant “saffron tea”, add a tea sachet (1g) for a little while over to a pre-existing hot saffron extract before it cools and add sugar, sweetener or lemon to taste but not milk. If the tea or any other decoction is in bulk then after you have prepared the decoction (tea), filter and discard the beverage fibers, add the saffron fibers and drink the beverage together with the saffron fibers.
  • The fresh petals of the flowers are edible and give color and flavor to salads.
  • Avoid using it as a dye in foods containing tomato or spinach unless you are only interested in the flavor.
  • The heat of cooking adversely affects the concentrations of two important components of safranal and crocine saffron (Rodriguez-Neira L, et al., 2014), so it is preferable to add saffron at the end of cooking.


Saffron could be used in functional foods (foods that contain potential health benefits beyond the traditional nutrients they provide), antioxidant drinks and pharmaceutical and cosmetic preparations, as well as food supplements with antioxidant properties. (Assimopoulou et al., 2005)

The strong antioxidant property confirms the position of saffron as a functional food. (Nehvi et al., 2011)

The petals, the stamens, the pollen andthe entire flowers of the plant are a good source of phenols, bind free radicals and can be used as food as they are not cytotoxic at low concentrations.

This spice is part of some of the best-known traditional dishes and beverages…

  • In Kashmir, crocus has a long history of being used gastronomically (Kashmiri cusine, wazwaan) in Kashmiri tea (Kehwa).
  • In Italy: for the preparation of local specialties risotto Milanese, Valencians paella, etc. In the region of Navelli it is used for the production of local liqueurs.
  • In Spain the most popular use of saffron is in paella and zarzuela. (Carmona Delgado eta al., 2006 )
  • The Arabs, who are the biggest saffron consumers, use it to flavor lamb, chicken and rice dishes.
  • In India for biryani.
  • In France for the bouilla-baisse.
  • In Morocco, in all kinds of traditional dishes, such as couscous, tajine, pastilla, harira and sweets, to name just a few.

In recent years public interest in the use of natural additives in the place of chemicals has increased the use of saffron as an aromatic and coloring agent in the food industry (Kafi, 2006).

In the food processing industry, saffron is used as a coloring and flavoring agent and improves flavor of Sausages, Margarine, Butter, Sweets, chocolates, Cheese Alcoholic and non-alcoholic beverages, aperitifs, liqueurs Ice creams, Sauces and soups as a garnish.

[Melnyk, J.P., et al, 2010 Basker D, Negbi M (1985), Ingram JG , 1969. Bathaie SZ, Mousavi SZ (2010)]

In addition to cooking, the other known uses of saffron today are:

In the perfumery and cosmetics industry.

As a pigment for dyeing fabrics.

Flowers and dried leaves are used as feed containing 12.12% of nitrogenous substances and many minerals (about 7%) and are therefore of good nutritional value. Their use as a feed for cows and sheep results in increased milk production.

In Medicine for the Prevention and Treatment of Serious Diseases. (see the corresponding window)