saffron
UK[ˈsæfrən]US[ˈsæfrən]
n
A dark yellow spice made from the dried parts of a particular type of crocus flower, used in cooking to give colour and flavour.
n
A dark yellow colour.
Etymology
The word 'saffron' entered English in the late 13th century via Old French 'safran', which itself came from Medieval Latin 'safranum'. This Latin term was borrowed from Arabic 'zaʿfarān'. Scholars trace the Arabic word back to Persian 'zarparān', meaning "golden-leaved", a compound of 'zar' (gold) and 'par' (feather, leaf). The journey of the word follows the journey of the precious spice itself, moving from Persia into the Arab world and across the Mediterranean into Europe. The modern English meaning has remained remarkably consistent, referring directly to the valuable, golden-colored spice derived from the crocus flower.
Analysis
The word is a simplex loanword. Its spelling and form were borrowed as a whole from another language.
Examples
The recipe calls for a pinch of saffron to give the rice its distinctive color and aroma.
The walls of the palace were painted a rich shade of saffron.
Saffron is one of the most expensive spices in the world by weight.