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saffron 音标拼音: [s'æfrən] n. 番红花,此花的花茎,番红花色
a. 番红花色的 番红花,此花的花茎,番红花色番红花色的 saffron n 1: Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food [ synonym: { saffron}, { saffron crocus}, { Crocus sativus}] 2: dried pungent stigmas of the Old World saffron crocus 3: a shade of yellow tinged with orange [ synonym: { orange yellow}, { saffron}] Saffron \ Saf" fron\ (?; 277), n. [ OE. saffran, F. safran; cf. It. zafferano, Sp. azafran, Pg. a[, c] afr[~ a] o; all fr. Ar. & Per. za' far[= a] n.] 1. ( Bot.) A bulbous iridaceous plant ({ Crocus sativus}) having blue flowers with large yellow stigmas. See { Crocus}. [ 1913 Webster] 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. [ 1913 Webster] 3. An orange or deep yellow color, like that of the stigmas of the { Crocus sativus}. [ 1913 Webster] { 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}). [ 1913 Webster]
Saffron \ Saf" fron\ (?; 277), a. Having the color of the stigmas of saffron flowers; deep orange- yellow; as, a saffron face; a saffron streamer. [ 1913 Webster]
Saffron \ Saf" fron\, v. t. To give color and flavor to, as by means of saffron; to spice. [ Obs.] [ 1913 Webster] And in Latyn I speak a wordes few, To saffron with my predication. -- Chaucer. [ 1913 Webster] 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." |
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