Saffron is a spice derived from the flower of Crocus sativus. A degree of uncertainty surrounds the origin of the English word “saffron”. It might stem from the 12th-century Old French term safran, which comes from the Latin word safranum or from Arabic, az-za’faran, having unknown origin. Safranum comes from the Persian intercessor za’farān . Dried saffron is composed of 12% water, 65% carbohydrates, 6% fat and 11% protein.