The autumn crocus Saffron (Crocus sativus) has golden-colored pungent stigmas (pollen-receiving structures) that are dried and used as a spice to flavor foods and as a dye to color foods and other products. Saffron has a strong, exotic aroma and bitter taste and is used to color and flavor many Mediterranean and Asian dishes, particularly rice and fish, and English, Scandinavian, and Balkan breads. It is an important ingredient in bouillabaisse.