Producing saffron ( Crocus sativus L.) solution, comprises: selecting saffron filaments； mixing saffron with solvent or solvent mixture； macerating and stirring mixture； filtrating or centrifuging mixture to separate solid part； adjusting concentration of saffron； standardizing the coloring value of the solution； preservating by thermal techniques or other techniques； cooling； aerosol packaging by gas propellant or its mixture； and after concentrating saffron, matching each pressure on the aerosol dispenser to dosage of defined quantity of the saffron. Process for producing a saffron ( Crocus sativus L.) solution standardized in saffron concentration and coloring value, and packaged in aerosol and ready to use, comprises: selecting the saffron filaments according to their microbiological and physicochemical characteristics； mixing the saffron with a solvent or a solvent mixture at a concentration of 0.5-30%, where the solvents are water, vegetable oil, animal oil, butter, milk, alcohol, fruit juices and wine； macerating and stirring the mixture in light for 30 minutes to 3 days depending on maceration temperature, stirring speed and used solvents； filtrating or centrifuging the mixture to separate the solid part； adjusting the concentration of saffron in the solution by dilution of 0.5-30%； standardizing the coloring value (E 1>；%>；1cm, 440 nm) of the solution depending on the target concentration； preservating by thermal techniques as pasteurization, or rapid and homogenous sterilization for preserving maximum organoleptic qualities of saffron, or by other techniques comprising high pressure, microfiltration or biopreservation； cooling； aerosol packaging by gas propellant or a mixture of gas propellant； and after concentrating the saffron in the solution, matching each pressure on the aerosol dispenser to a dosage of a defined quantity of the saffron.
