Definition:
Arabic: زعفران
Za'fron is the Moroccan Arabic word for saffron; in standard Arabic it is pronounced za'farān.
Saffron, the world's most expensive spice by weight, comes from the cultivated stigmas of the Crocus sativus flower. The thread-like stigmas, which are deep red in color, impart a slightly bitter taste and yellow color to food. The use of saffron in traditional medicine dates back thousands of years, as does its use as a fabric dye.
Saffron is one of the essential spices in Moroccan cooking, and is grown domestically in the Taliouine region between Agadir and Ouarzazate in central Morocco. Some examples of saffron as an ingredient in Moroccan recipes include:
