a deep gold aromatic pungent spice made from the dried stigmas (flower parts; see stigma) of a type of crocus and used to colour and flavour foods
an autumn-flowering crocus with purple or white flowers from which this spice is derived: Crocus sativus
(used before a noun) coloured or flavoured with saffron
saffron rice
an orange-yellow colour
[Middle English from Old French safran via late Latin from Arabic za'farān]