The colouring, scenting, flavouring and medicinal properties of saffron are due to two basic (acting) components: picrocrocin and crocin, especially in the unsweetened parts of them i.e. in the safranal of the first and the crocetin of the latter. Other ingredients of saffron are lycopene, zeaxanthin, α, β and γ-carotenes, vitamin B and B2, carbohydrates and essential oil.

It is used in pharmacy, confectionery, cooking, cheese-making, distillery, even in painting. Byzantine artists used it considerably. In popular medicine it is used as a emmenagogue, antispasmodic and stimulant.