saffron

n. an expensive orange-yellow spice used to give food a special taste and a bright yellow colour.

n. the dried stigmas of the saffron crocus used as a seasoning and colouring agent in cookery. Uncountable when referring to the substance.

“She added a pinch of saffron to the rice to give it a beautiful golden colour.”

“Authentic paella requires high-quality saffron to achieve its signature aroma and deep yellow hue, though the spice remains the most expensive in the world.”

n. a type of crocus flower with purple petals that produces the spice.

n. the autumn-flowering plant Crocus sativus, characterized by purple flowers and long, bright red stigmas.

“Farmers in the region have grown saffron for hundreds of years.”

“Cultivating the saffron crocus is labor-intensive, as each flower must be hand-picked during a very short blooming window in autumn.”

Technical

adj. having a bright orange-yellow colour.

adj. having the specific orange-yellow colour of the saffron spice.

“The morning light gave the mountains a soft saffron glow.”

“She chose a saffron silk for the bridesmaids' dresses, echoing the autumnal theme of the wedding.”

Literary

v. to add saffron to food for taste or to turn something yellow.

v. to flavour or tint with saffron; by extension, to imbue something with a golden-yellow hue.

“The chef decided to saffron the broth to improve its presentation.”

“The setting sun served to saffron the white cliffs, turning the limestone into a wall of pale gold.”

Literary