Saffron (pronounced) is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae.

As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

The volatile composition of C.sativus stigmas changed notably as stigmas developed with each developmental stage being characterized by a different volatile combination. In red stigmas, β-cyclocitral, the 7,8 cleavage product of β-carotene, was highly produced, suggesting the implication of both β-carotene and zeaxanthin in crocetin formation. As stigmas matured, hydroxy-β-ionone and β-ionone were produced while safranal, the most typical aroma compound of the processed spice, was only detected at low levels.