Saffron is a spice derived from the flower of the saffron crocus

Saffron is widely used in Arab, Central Asian, European, Indian, Iranian, and Moroccan cuisines. It contributes a distinctive aroma that has been described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has been noted also as hay-like and yet somewhat bitter. Saffron contributes a luminous yellow-orange colouring to foods. For these traits, saffron is used in baked goods, cheeses, confectionaries, curries, liquors, meat dishes, and soups. Saffron is used in many cultures as a condiment for rice (giving "saffron rice"). In the cuisine of Spain, it is used in many famous dishes such as paella valencians, which is a spicy rice-meat preparation, and the zarvela fish stews. It is also used in fabada asturiana. Elsewhere, saffron is needed in the French bouillabaisse, which is a spicy fish stew from Marseilles, and the Italian risotto alla milanese.

Iranians use saffron in their national dish, chelow kabab, while Uzbeks use it in a special rice dish known as a "wedding plov" (cf. pilaf). Moroccans use it in their tajine-prepared dishes, including kefta (meatballs with tomato) , mqualli (a citron-chicken dish), and mrouzia (succulent lamb dressed with plums and almonds). Saffron is also central in chermoula herb mixture, which flavours many Moroccan dishes. Indian cuisine uses saffron in its biryanis, which are spicy rice-vegetable dishes. An example is the Pakki variety of Hyderabadi biryani. It is also used in Indian milk-based sweets such as gulab jamun, kulfi, double ka meetha, and "saffron lassi", which is a spicy Jodhpuri yogurt-based drink.

Because of its high cost, dishes traditionally made with saffron often use more economical substitutes such as safflower (Carthamus tinctorius) or turmeric (Curcuma longa). Both mimic saffron's colour well, but have very different flavours. Turmeric and safflower are also used to dilute saffron. Saffron is also used in the confectionary and liquor industries; this is its most common use in Italy. Chartreuse, gin, izarra, and strega are types of alcoholic beverages that rely on saffron to provide a flourish of colour and flavour.

Experienced saffron users often crumble and pre-soak threads for several minutes prior to adding it to their dishes. For example, they may toss threads into water or sherry and leave them to soak for approximately ten minutes. This is necessary for the extraction of saffron threads' colour and flavour into the liquid phase, although powdered saffron does not require this step. Afterward, the soaking solution is added to the cooking dish. Such a step, which allows even distribution of saffron's colour and flavour throughout a dish, is particularly important when preparing baked goods or thick sauces.