Editing Saffron (section)

==Uses==
{{Main|Use of saffron}}

{{Infobox nutritional value
| name = Dried saffron
| serving_size = 1 tbsp (2.1 g)
| kJ = 27
| carbs = 1.37 g
| fibre = 0.10 g
| fat = 0.12 g
| satfat = 0.03 g
| transfat = 0.00 g
| monofat = 0.01 g
| polyfat = 0.04 g
| protein = 0.24 g
| water = 0.25 g
| vitA_iu = 11
| thiamin_mg = 0
| riboflavin_mg = 0.01
| niacin_mg = 0.03
| vitB6_mg = 0.02
| folate_ug = 2
| vitB12_ug = 0
| vitC_mg = 1.7
| vitD_ug = 0
| vitD_iu = 0
| calcium_mg = 2
| copper_mg = 0.01
| iron_mg = 0.23
| magnesium_mg = 6
| manganese_mg = 0.6
| phosphorus_mg = 5
| potassium_mg = 36
| selenium_ug = 0.1
| sodium_mg = 3
| zinc_mg = 0.02
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/170934/nutrients Full Link to USDA database entry]
| source_usda = 1
}}
The primary use of saffron is in food and drink preparation. Saffron has a long history of use in [[traditional medicine]].<ref>{{cite journal |last1=Mousavi |first1=S. Z. |last2=Bathaie |first2=S. Z. |title=Historical uses of saffron: Identifying potential new avenues for modern research |journal=Avicenna Journal of Phytomedicine |volume=1 |issue=2 |pages=27–66 |year=2011 |url=http://ajp.mums.ac.ir/pdf_122_fa0adab83a39198419c20125f89ee8bf.html |access-date=27 July 2014 |archive-date=4 March 2016 |archive-url=https://web.archive.org/web/20160304055609/http://ajp.mums.ac.ir/pdf_122_fa0adab83a39198419c20125f89ee8bf.html |url-status=dead }}</ref><ref>{{cite journal |last1=Basker |first1=D |last2=Negbi |first2=M |s2cid=40880131 |title=Uses of saffron |journal=Journal of Economic Botany |volume=37 |issue=2 |pages=228–236 |year=1983 |doi=10.1007/BF02858789 |jstor=4254486 |bibcode=1983EcBot..37..228B }}</ref> Saffron has also been used as a fabric [[dye]], particularly in China and India, and in perfumery.{{Sfn|Dalby|2002|p=138}} It is used for religious purposes in India.<ref>{{Cite journal|last1=Mousavi|first1=Z.M.|last2=Bathaie, S.|date=Autumn 2011|title=Historical uses of saffron: Identifying potential new avenues for modern research|url=http://ajp.mums.ac.ir/article_122_fa0adab83a39198419c20125f89ee8bf.pdf|journal=Avicenna Journal of Phytomedicine|volume=1|pages=63}}</ref>

<span class="anchor" id="E164"></span>In the European [[E number]] categorisation for food elements and additives, Saffron is coded as '''E164'''.
{{clear left}}

===Consumption===
[[File:Saffron soak.jpg|thumb|left|Saffron threads soaked in hot water prior to use in food preparation]]
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian,<ref>{{cite book|last=Simmons|first=Shirin|title=A Treasury of Persian Cuisine|url=https://books.google.com/books?id=87KOW40HThAC&pg=PT37|date=October 2007|publisher=Stamford House Publishing|isbn=978-1-904985-56-3|pages=37–38}}</ref> Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. Saffron is used in dishes ranging from the jewelled rice and ''[[khoresh]]'' of Iran,<ref>{{cite web |url=http://www.thepersianfusion.com/persian-jewelled-rice-with-lamb-gheymeh-nesar/ |date=11 July 2017 |title=Persian Jewelled Rice with Lamb (Gheymeh Nesar)}}</ref><ref>{{cite web |url=http://www.thepersianfusion.com/chicken-aubergine-stew-bademjan-ghooreh-mosama/ |date=20 August 2017 |title=Persian Chicken & Aubergine Stew (Bademjan-Ghooreh Mosama)}}</ref> the Milanese ''[[risotto]]'' of Italy, the ''[[paella]]'' of Spain, the ''[[bouillabaisse]]'' of France, to the ''[[biryani]]'' with various meat accompaniments in South Asia. Saffron is also used in the preparation of the ''Golden Ham'', a precious dry-cured [[ham]] made with saffron from [[San Gimignano]] in Tuscany.{{cn|date=January 2024}} Common saffron substitutes include [[safflower]] (''Carthamus tinctorius'', which is often sold as "Portuguese saffron" or "açafrão"), [[annatto]], and [[turmeric]] (''Curcuma longa'').<!-- Saffron is identified as "E164" under the European Union [[E number]] food additive code system. --> In [[Middle Ages|Medieval Europe]], turmeric was also known as "Indian saffron" because of its yellow-orange colour.<ref>{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Pickersgill |first1=Barbara |author-link=Barbara Pickersgill |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=170 |isbn=0-415-92746-3}}</ref>{{clear left}}

===Nutrition===
Dried saffron is 65% [[carbohydrates]], 6% fat, 11% [[protein]] (table) and 12% water. In one [[tablespoon]] (2 grams; a quantity much larger than is likely to be ingested in normal use) [[manganese]] is present as 29% of the [[Daily Value]], while other [[micronutrient]]s have negligible content (table).{{clear left}}

===Toxicity===
Ingesting less than {{convert|1.5|g|oz|frac=32|abbr=on}} of saffron is not toxic for humans, but doses greater than {{convert|5|g|oz|frac=16|abbr=on}} can become increasingly toxic.<ref name="pmid24848002">{{cite journal | vauthors=Moshiri M, Vahabzadeh M, Hosseinzadeh H | title=Clinical Applications of Saffron (Crocus sativus) and its Constituents: A Review | journal=[[Drug Research (journal)|Drug Research]] | volume=56 | issue=6 | pages=287–295 | year=2015 | doi=10.1055/s-0034-1375681 | pmid=24848002| doi-access=free }}</ref> Mild toxicity includes dizziness, nausea, vomiting, and diarrhea, whereas at higher doses there can be reduced [[platelet]] count and spontaneous bleeding.<ref name="pmid24848002" />

===Storage===
Saffron will not spoil, but will lose flavour within six months if not stored in an airtight, cool and dark place.<ref name="WikiHow">{{cite web | last =authors  | first = Wiki- | title = How to Use Saffron | work = FOOD AND ENTERTAINING – HERBS AND SPICES | publisher = [[wikiHow]]  | date = 4 October 2020 | url = https://www.wikihow.com/Use-Saffron | access-date = 9 March 2021 }}</ref> Freezer storage can maintain flavour for up to two years.<ref name="WikiHow" />

===Research===

As of 2020, saffron constituents, such as [[crocin]], [[crocetin]], and [[safranal]], were under preliminary research for their potential to affect [[mental depression]].<ref>{{Cite journal|last1=Marx|first1=Wolfgang|last2=Lane|first2=Melissa|last3=Rocks|first3=Tetyana|last4=Ruusunen|first4=Anu|last5=Loughman|first5=Amy|last6=Lopresti|first6=Adrian|last7=Marshall|first7=Skye|last8=Berk|first8=Michael|last9=Jacka|first9=Felice|last10=Dean|first10=Olivia M|date=1 August 2019|title=Effect of saffron supplementation on symptoms of depression and anxiety: a systematic review and meta-analysis|url=https://academic.oup.com/nutritionreviews/article/77/8/557/5499264|journal=Nutrition Reviews|language=en|volume=77|issue=8|pages=557–571|doi=10.1093/nutrit/nuz023|pmid=31135916|issn=0029-6643}}</ref><ref>{{Cite journal|last1=Dai|first1=Lili|last2=Chen|first2=Lingyan|last3=Wang|first3=Wenjing|date=2020|title=Safety and Efficacy of Saffron (''Crocus sativus'' L.) for Treating Mild to Moderate Depression: A Systematic Review and Meta-analysis|url=https://dx.doi.org/10.1097%2FNMD.0000000000001118|journal=The Journal of Nervous and Mental Disease|language=en|volume=208|issue=4|pages=269–276|doi=10.1097/NMD.0000000000001118|pmid=32221179|s2cid=210119504}}</ref> Saffron has also been studied for its possible effect on cardiovascular [[Risk factor (epidemiology)|risk factor]]s,<ref>{{cite journal |last1=Pourmasoumi |first1=Makan |last2=Hadi |first2=Amir |last3=Najafgholizadeh |first3=Ameneh |last4=Kafeshani |first4=Marzieh |last5=Sahebkar |first5=Amirhossein |title=Clinical evidence on the effects of saffron (''Crocus sativus'' L.) on cardiovascular risk factors: A systematic review meta-analysis |journal=Pharmacological Research |date=1 January 2019 |volume=139 |pages=348–359 |doi=10.1016/j.phrs.2018.11.038|pmid=30502528 |s2cid=54482370 }}</ref> and in [[erectile dysfunction]].<ref>{{cite journal |last1=Borrelli |first1=Francesca |last2=Colalto |first2=Cristiano |last3=Delfino |first3=Domenico V. |last4=Iriti |first4=Marcello |last5=Izzo |first5=Angelo A. |title=Herbal Dietary Supplements for Erectile Dysfunction: A Systematic Review and Meta-Analysis |journal=Drugs |date=April 2018 |volume=78 |issue=6 |pages=643–673 |doi=10.1007/s40265-018-0897-3 |pmid=29633089|s2cid=4759438 }}</ref>