Saffron Soufflé

Saffron

Saffron is a spice derived from the sterile autumn-blooming flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles are collected and dried for use mainly as a food seasoning and colourant. Saffron crocus was slowly propagated throughout much of Eurasia and later brought to parts of North Africa, North America, even as far as Fiji in Oceania by its Indian migrant descendant population.

Soufflé

A soufflé is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, which means to blow, breathe, inflate or puff.

Saffron (color)

Saffron is a shade of yellow or orange, the colour of the tip of the saffron crocus thread, from which the spice saffron is derived. The hue of the spice saffron is primarily due to the carotenoid chemical crocin.

saffron

Noun

1. A plant of species Crocus sativus, a crocus.
2. A spice (seasoning) and colouring agent made from the stigma and part of the style of the plant, sometimes or formerly also used as a dye and insect repellent.

Adjective

1. Having an orange-yellow colour.
2. Associated with Hinduism, Hindus or Hindu nationalism.

soufflé

Noun

1. A baked dish made from beaten egg whites and various other ingredients, usually prepared and served in a small earthenware bowl (ramekin).

Adjective

1. Decorated with very small drops or sprinkles of colour, as if blown from a bellows.