Saffron, << SAF ruhn, >> is an expensive seasoning and dye. It has a deep red color, a sweet odor, and a bitter flavor. Saffron gives a rich yellow-orange color to foods and dyes. It is an important ingredient in such Mediterranean dishes as paella (a Spanish rice dish) and bouillabaisse (a French fish stew). It is also used in both sweet and savory Indian dishes. Saffron is prepared by hand harvesting and drying the threadlike female parts of the saffron crocus (see Crocus ). About 60,000 flowers yield one pound (0.45 kilogram) of saffron.
