Kuma-kuma
Pustaka

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  Australian Broadcasting Corporation (2003), "Kashmiri saffron producers see red over Iranian imports", Australian Broadcasting Corporation[10 Januari 2006].  Abdullaev, FI (2002), "Cancer chemopreventive and tumoricidal properties of saffron (Crocus sativus L.)", Experimental Biology and Medicine, vol. 227, no. 1[10 Januari 2006]. PMID 11788779  Assimopoulou, AN,Papageorgiou, VP& Sinakos, Z (2005), "Radical scavenging activity of Crocus sativus L. extract and its bioactive constituents", Phytotherapy Research, vol. 19, no. 11. PMID 16317646  Chang, PY,Kuo, W, Liang, CT& Wang, CK (1964), "The pharmacological action of 藏红花 (zà hóng huā – Crocus sativus L.): effect on the uterus and/or estrous cycle", Yao Hsueh Hsueh Pao, vol. 11.  Courtney, P (2002), "Tasmania's Saffron Gold", Landline (Australian Broadcasting Corporation)[10 Januari 2006].  Dalby, A (2002), Dangerous Tastes: The Story of Spices, University of California Press, ISBN 0-520-23674-2[10 Januari 2006].  Dalby, A (2003), Food in the Ancient World from A to Z, Routledge (UK), ISBN 0-415-23259-7.  Darling Biomedical Library (2002), "Saffron", Darling Biomedical Library (UCLA)[10 Januari 2006].  Davies, NW,Gregory, MJ& Menary, RC (2005), "Effect of drying temperature and air flow on the production and retention of secondary metabolites in saffron", Journal of Agricultural and Food Chemistry., vol. 53, no. 15. PMID 16028982  Deo, B (2003), "Growing Saffron – The World's Most Expensive Spice", Crop & Food Research (New Zealand Institute for Crop & Food Research), no. 20[10 Januari 2006].  Dharmananda, S (2005), "Saffron: An Anti-Depressant Herb", Institute for Traditional Medicine[10 Januari 2006].  DPIWE (Tasmanian Department of Primary Industries, Water and Environment) (2005), "Emerging and Other Fruit and Floriculture: Saffron", Food & Agriculture[10 Januari 2006].  Ferrence, SC (2004), "Therapy with saffron and the Goddess at Thera", Perspectives in Biology and Medicine, vol. 47, no. 2. PMID 15259204  Fotedar, S (1998-1999), "Cultural Heritage of India – Kashmiri Pandit Contribution", Vitasta (Kashmir Sabha), vol. XXXII, no. 1[25 Desember 2006].  Goyns, MH (1999), Saffron, Taylor & Francis, ISBN 90-5702-394-6[10 Januari, 2006].  Grieve, M (1931): A modern herbal, Chapter Saffron. London, Jonathan Cape.  Grigg, DB (1974), The Agricultural Systems of the World, Cambridge University Press, ISBN 0-521-09843-2[10 Januari 2006].  Harper, D (2001), "Saffron", Online Etymology Dictionary[10 Januari 2006].  :   Hasegawa, JH,Kurumboor, SK& Nair, SC (1995), "Saffron chemoprevention in biology and medicine: a review", Cancer Biotherapy, vol. 10, no. 4. PMID 8590890  Hayes, AW (2001), Principles and Methods of Toxicology, Taylor & Francis, ISBN 1-56032-814-2.  Hill, T (2004), The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen, Wiley, ISBN 0-471-21423-X.  Honan, WH (2004), "Researchers Rewrite First Chapter for the History of Medicine", The New York Times[10 Januari 2006].  Humphries, J (1998), The Essential Saffron Companion, Ten Speed Press, ISBN 1-58008-024-3.  Hussain, A (2005), "Saffron Industry in Deep Distress", BBC News[10 Januari 2006].  Jessie, SW&Krishnakantha, TP (2005), "Inhibition of human platelet aggregation and membrane lipid peroxidation by food spice, saffron", Molecular and Cellular Biochemistry, vol. 278, no. 1–2. PMID 16180089  Katzer, G (2001), "Saffron (Crocus sativus L.)", Gernot Katzer's Spice Pages[10 Januari 2006].  Lak, D (1998), "Kashmiris Pin Hopes on Saffron", BBC News[10 Januari 2006].  Lak, D (1998b), "Gathering Kashmir's Saffron", BBC News[10 Januari 2006].  Leffingwell, JC (2002), "Saffron", Leffingwell Reports, vol. 2, no. 5[10 Januari 2006].  McGann, K (2003), "What the Irish Wore: A Few Arguments on the Subject of Saffron", Reconstructing History[10 Januari 2006].  McGee, H (2004), On Food and Cooking: The Science and Lore of the Kitchen, Scribner, ISBN 0-684-80001-2[10 Januari 2006].  Nair, SC,Pannikar, B& Panikkar, KR (1991), "Antitumour activity of saffron (Crocus sativus).", Cancer Letters, vol. 57, no. 2. PMID 2025883  Park, JB (2005), "Saffron", USDA Phytochemical Database[10 Januari 2006].  Pearce, F (2005), "Returning war-torn farmland to productivity", New Scientist[10 Januari 2006].  Rau, SR (1969), The Cooking of India, Time Life Education, ISBN 0-8094-0069-3  Shen-Nong Limited (2005), "Qin Dynasty 221–207 B.C.", Shen-Nong[1 April 2006].  Tarvand Saffron (2005), "What is Saffron?", Tarvand Saffron Company[10 Januari 2006].  Tarvand Saffron (2005b), "Grading and Classification", Tarvand Saffron Company[10 Januari 2006].  Willard, P (2001), Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice, Beacon Press, ISBN 0-8070-5008-3[10 Januari 2006]. 
| l b Rempah-rempah |
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Bumbu dapur:  Adas  Adas manis  Adas sowa (dill)  Andaliman  Asam cikala  Asam gelugur  Asam jawa  Asam kandis  Bangle  Bawang bombay  Bawang merah  Bawang putih  Bunga lawang/kembang pekak  Cengkih  Daun bawang  Jahe  Jeruk nipis  Jeruk purut  Jintan  Jintan hitam  Jintan putih  Kapulaga  Kapulaga seberang  Kecombrang/honje/bunga kantan Honje hutan  Kemangi  Kemiri  Kencur  Ketumbar  Klabet  Kulit kayu manis  Kuma-kuma  Kunyit  Lada  Laurel (salam sebrang)  Lempuyang  Lengkuas  Mustar  Pala dan fuli  Pandan wangi  Ruku-ruku  Salam  Salam koja  Selasih  Serai  Suji  Temu giring  Temu hitam  Temu kunci  Temu lawak  Temu mangga  Temu putih  Temu putri  Temu rapet  Temu tis  Vanili  Wijen 
Wangi-wangian:  Akar wangi  Cendana  Damar  Gaharu  Kapur barus  Kayu putih (gelam)  Kayu mesoyi (masoi)  Kemenyan  Kemenyan arab  Kemenyan jawa  Kopal  Kenanga  Mawar 
Penyamak kulit dan pewarna:  Gambir  Kesumba  Secang (sepang)  Soga  Suji  Tarum (indigo) 
Bunga kuma-kuma di Prefektur Osaka, Jepang
"Pengumpul safron", salah satu fresko tentang safron di situs Akrotiti, pulau Santorini
Patung Gomateshwara Bahubali setinggi 17,8 m di Shravanabelagola, India yang dilumuri safron setiap 12 tahun sekali oleh penganut Jainisme pada festival Mahamastakabhisheka
Lukisan dari abad ke-13 menggambarkan peristiwa pembunuhan Uskup Agung Canterbury Thomas Becket, salah satu contoh manuskrip berhias Eropa dari abad pertengahan yang menggunakan pigmen warna kuning dan oranye dari safron
Wajan berisi paella, masakan nasi khas Spanyol yang berwarna kuning cerah karena safron
Safron dari Iran
Tampak dari dekat tangkai putik bunga kuma-kuma yang sudah dikeringkan (panjang sekitar 20 mm.
Bubuk safron dalam tabung vial kedap udara