Nowadays saffron is widely used as condiment in gastronomy. It is used to give colour, flavour and aroma to many dishes, some of them universally- known as the paella in Spain or the Rissoto alla milanesa in Italy.
It is also an essential ingredient in several cakes and breads which commemorate secular or religious holidays: Santa Lucia cake in Sweden, Greek islands sweets, the Jews sabbatical bread, etc.

Saffron therapeutic uses began in the Antiquity. In general, saffron extracts and tinctures have been used in traditional medicine thanks to its antispasmodic, eupeptic, sedative, carminative, expectorant, stomach, stimulating, aphrodisiac and abortion qualities among others.
Nowadays, several researcher groups are investigating its antioxidant and anti-carcinogenic effects.

Dyes specialists declare that saffron was known as the "great dye". It was used for dying wool and leather. Saffron yellow colour was kept for the political and religious leaders tunics.