Saffron Color Saffron’s intense color comes
from a set of carotenoid pigments (p. 267)
that account for 10% or more of the dried
spice’s weight. The most abundant form,
called crocin, is a molecular sandwich of one
pigment molecule with a sugar molecule
attached at each end. The sugars make the
normally oil-soluble pigment into a water-
soluble one — and this is why saffron is
easily extracted in hot water or milk and
works so well as a coloring agent for rice and
other nonfatty foods. Crocin is a powerful
colorant, and gives a noticeable tinge to water
even at 1 part per million.
The saffron crocus. Pure saffron consists of
the dried stigmas, the deep red tips that catch
pollen grains and send them down the long