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7 definitions found

From: DICT.TW English-Chinese Dictionary 英漢字典

 saf·fron /ˈsæfrən/
 番紅花,此花的花莖,番紅花色(a.)番紅花色的

From: DICT.TW English-Chinese Medical Dictionary 英漢醫學字典

 saf·fron /ˈsæfrɑn, rən/ 名詞
 藏紅花,番紅花,西紅花,番紅花色的,橘黃色的

From: Webster's Revised Unabridged Dictionary (1913)

 Saf·fron n.
 1. Bot. A bulbous iridaceous plant (Crocus sativus) having blue flowers with large yellow stigmas. See Crocus.
 2. The aromatic, pungent, dried stigmas, usually with part of the stile, of the Crocus sativus. Saffron is used in cookery, and in coloring confectionery, liquors, varnishes, etc., and was formerly much used in medicine.
 3. An orange or deep yellow color, like that of the stigmas of the Crocus sativus.
 Bastard saffron, Dyer's saffron. Bot. See Safflower.
 Meadow saffron Bot., a bulbous plant (Colchichum autumnale) of Europe, resembling saffron.
 Saffron wood Bot., the yellowish wood of a South African tree (Elaeodendron croceum); also, the tree itself.
 Saffron yellow, a shade of yellow like that obtained from the stigmas of the true saffron (Crocus sativus).

From: Webster's Revised Unabridged Dictionary (1913)

 Saf·fron a. Having the color of the stigmas of saffron flowers; deep orange-yellow; as, a saffron face; a saffron streamer.

From: Webster's Revised Unabridged Dictionary (1913)

 Saf·fron, v. t. To give color and flavor to, as by means of saffron; to spice. [Obs.]
 And in Latyn I speak a wordes few,
 To saffron with my predication.   --Chaucer.
 

From: WordNet (r) 2.0

 saffron
      n 1: Old World crocus having purple or white flowers with
           aromatic pungent orange stigmas used in flavoring food
           [syn: saffron crocus, Crocus sativus]
      2: dried pungent stigmas of the Old World saffron crocus
      3: a shade of yellow tinged with orange [syn: orange yellow]

From: Easton's 1897 Bible Dictionary

 Saffron
    Heb. karkom, Arab. zafran (i.e., "yellow"), mentioned only in
    Cant. 4:13, 14; the Crocus sativus. Many species of the crocus
    are found in Palestine. The pistils and stigmata, from the
    centre of its flowers, are pressed into "saffron cakes," common
    in the East. "We found," says Tristram, "saffron a very useful
    condiment in travelling cookery, a very small pinch of it giving
    not only a rich yellow colour but an agreable flavour to a dish
    of rice or to an insipid stew."