The coloring, flavoring, seasoning, and medicinal properties of saffron are due to two main (active) components, picrocrocin and crocin, particularly in their non-sweet parts, namely the safranal of the first and the crocetin of the second. Other components of saffron include lycopene, zeaxanthin, beta- and gamma-carotene, vitamin B and B2, carbohydrates, and essential oil.

From picrocrocin, through enzymatic hydrolysis, we obtain the non-sweet part, which forms safranal through oxidation, the main component of the essential oil, responsible for the characteristic aroma of saffron. From crocin, using acid, we obtain the non-sweet part, crocetin, which is the main coloring agent of the product.

In the market, the percentages of essential oil and coloring strength of saffron, which should be as high as possible, primarily determine its quality. Saffron is available with many and varied uses.