Comparing E164 - saffron vs E172 - Iron oxides and iron hydroxides

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Overview

E164 - saffron

Saffron (E164) is a natural yellow-orange color made from the dried stigmas of the Crocus sativus flower. It also brings a distinct floral aroma and gentle bitterness, so it functions as both a colorant and a seasoning in foods.

E172 - Iron oxides and iron hydroxides

Iron oxides and iron hydroxides (E172) are mineral pigments used to give foods red, yellow, brown, or black shades. They are insoluble, stable colors made under strict purity standards and are used mainly on the surface of foods, such as coatings and decorations. Rules vary by country: they are widely authorized in the EU, while uses in the U.S. are more limited.

Synonyms

E164

saffron

Gardenia Yellow

E172

Iron oxides and iron hydroxides

Functions

colour

Origins

Plant

Synthetic

Mineral

Products

Found in 121 products

Found in 23 products

Search rank & volume

#4186.5K / mo🇺🇸U.S.

#47150 / mo🇺🇸U.S.

Awareness score

×216.28

over-aware

×0.44

under-aware

Search volume over time

Interest over time for 3 keywords in U.S. during the last 10 years.

Search history data is not available.

Popular questions

What does saffron taste like?
Warm, hay-like and honeyed with a slightly bitter, earthy edge; it’s very aromatic, so a small pinch flavors and colors an entire dish.
Why is saffron so expensive?
Each flower yields only three stigmas that must be hand‑picked during a brief bloom, requiring tens of thousands of flowers per pound; limited growing regions and careful grading also raise costs.
What is saffron used for?
As E 164, it’s used to color foods yellow‑orange and add a characteristic saffron aroma/flavor, commonly in rice dishes, baked goods, confectionery, sauces, and some liqueurs.
Where does saffron come from?
It’s the dried stigmas of the Crocus sativus flower; most commercial saffron comes from Iran, with notable production in Spain, India (Kashmir), Greece, and Morocco.
How to grow saffron?
Plant Crocus sativus corms in late summer in full sun and very well‑drained soil; it prefers dry summers and cool winters and is propagated by dividing corms. Harvest in autumn when flowers open and dry the three red stigmas from each bloom.