The dried stigmas and tops of the styles of the Crocus sativus contain crocines, crocetins and picrocrocine and safranal. They are delicate colours and should be protected from light. The stigmas of C. sativus are rich in riboflavin, a yellow pigment and vitamins. In addition, saffron contains crocin, the major source of yellow-red pigment. α-crocin is a carotenoid pigment which is primarily responsible for saffron’s golden yellow-orange colour. The bitter glycoside picrocrocin is responsible for saffron’s flavour. Safranal is responsible for the aroma of the saffron.