Botonical Name : Crocus sativus  CAS # : 42553-65-1  Country of Origin : Southwest Asia  Color & Odor : Light Yellow / Golden, Spicy Smell Similar To That Of Hay  Solubility : In Alcohol and Fixed / Carrier Oils  Specific Gravity :  Optical Rotation : (20°C), -5° to +10°  Refractive Index : (20°C). 1.476 - 1.480  Flash Point : 450 degrees  Extraction Method : N/A

DESCRIPTION
Saffron is known to be one of the most expensive spices. This is because the stigmas of the plant are handpicked to make the spice. Saffron oil has a very interesting odour. It has a woody, spicy, hay like odour. 

COMMON NAMES
Safflower , American saffron , zafran , bastard saffron , false saffron , dyer's saffron , Gami Honghwain . 

BLENDS WITH:
It is only partially soluble in alcohol and fixed/carrier oils. 

CONSTITUENTS
Saffron contains the carotenoids crocin and crocetin, which are responsible for the reddish orange color of the stigmas. The stigmas also contain the aromatic essential oil safranal. Other constituents of saffron are cineol and pinene, as well as the substance picrocrocin (saffron bitters). Saffron is also high in thiamine and riboflavin. 

USES
Saffron oil is used for external application in uterine sores. Remanent water after extracting oil from it is also used as medicine