
Saffron, also called Persian red gold, is the most expensive spice in the world. Its precious pistil has been used since ancient Greece, in the kitchen as a spice but also as a cosmetic or as a dye. However, its arrival in perfumery is very recent, and still few noses dare to use this powerful ingredient. Saffron in its natural form cannot be extracted to create fragrances because it contains safrol, an allergenic component. So we reproduce its smell in laboratory, by isolating the safranal, the main odorant molecule contained in the spice. Its scent is quite leathery with a softer note that evokes honey. It also has more raw aspects, almost “tar”. Saffron can be used to enhance compositions by adding character to floral or woody fragrances. It also combines perfectly with more gourmand and creamy ingredients like vanilla and tonka bean.