{
  "id": "ogs:core:ingredient:saffron",
  "ogs_version": "0.1.0",
  "name": "Saffron (Crocus sativus)",
  "description": "The world's most expensive spice by weight, harvested from the stigmas of Crocus sativus. Delivers a distinctive floral, honey-like aroma with bitter undertones and a warm, hay-like earthiness.",
  "category": "spice",
  "subcategory": "stigma_spice",
  "sensory_profile": {
    "basic_tastes": {
      "sweet": 2.0,
      "sour": 0.5,
      "salty": 0.5,
      "bitter": 5.0,
      "umami": 2.0
    },
    "structural": {
      "body": 3.5,
      "acidity_perception": 1.0,
      "tannin": 0,
      "astringency": 1.5,
      "alcohol_heat": 0,
      "effervescence": 0
    },
    "aromatics": [
      {
        "family": "floral",
        "group": "dried_flower",
        "item": "saffron_flower",
        "qualifier": "dried",
        "intensity": 8.5
      },
      {
        "family": "confection",
        "group": "caramel",
        "item": "honey",
        "intensity": 5.0
      },
      {
        "family": "earth",
        "group": "soil",
        "item": "hay",
        "qualifier": "dried",
        "intensity": 4.5
      },
      {
        "family": "spice",
        "group": "warm_spice",
        "item": "cardamom",
        "intensity": 2.5
      },
      {
        "family": "wood",
        "group": "resinous",
        "item": "cedar",
        "intensity": 1.5
      }
    ],
    "texture": ["powdery"],
    "finish_length": 7.0,
    "complexity": 7.5
  },
  "origin": {
    "region": "La Mancha, Spain / Khorasan, Iran",
    "season": "October to November (harvest)",
    "terroir_notes": "Iranian saffron tends to be more intensely floral; Spanish saffron has a slightly more earthy, woody profile. Quality varies enormously by grade."
  },
  "notes": "Requires blooming in warm liquid to release full aromatic potential. Overuse leads to medicinal bitterness. A pinch (0.1g) is typically sufficient for 4 servings.",
  "metadata": {
    "created": "2025-01-01T00:00:00Z",
    "updated": "2025-01-01T00:00:00Z",
    "source": "OGS reference library — classical culinary sources and expert tasting notes",
    "license": "Apache-2.0"
  }
}