CROCUS SATIVUS. 
the other is narrow, capillary. The odour of saffron is strong, aromatic, and penetrating, the taste is aromatic sind 
slightly bitter. 
There are several kinds of saffron, the English, Spanish and French, &c.; the Spanish is regarded as the best. 
The ingredients of saffron which give it value, are volatile oil, and colouring matter, the latter termed Pol 
The uses to which saffron is put are asa flavouring and colouring substance. It does not seem to 
medicinal qualities, although those of a stimulant and narcotic have been attributed to it. 
Some other species besides C. sativus are said to afford saffron. (See Pereira.) 2 
Puate C.—Represents the plant in bloom, and the open tubular flower with the stigmas. x 
