Saffron is a red coloured dried stigma extracted from the Crocus Sativus Linnaeus plant. Saffron extract constitutes three significant components, namely, Picrocrocine, Safranal, and Crocine, which are responsible for the bitterness, colour, and aroma of saffron extract, respectively. In the food industry, saffron extract is used as a food colouring and flavouring agent, as it gives a passionate yellow colour to the food product, and adds a pleasing aroma and flavour to too. Apart from its application in the food industry, saffron extract is used in medicines and pharmaceuticals for preventing and curing illness. Read more