'saffron-tinged' originates from Modern English as a compound of the noun 'saffron' and the adjective/past-participle form of the verb 'tinge', where 'saffron' referred to the spice (and its characteristic yellow-orange color) and 'tinge' meant 'to give a slight color or tint'.

'saffron' passed into Middle English as 'saffron' from Old French 'safran', ultimately from Arabic 'za‘farān' (زَعْفَرَان). 'tinge' derives from Old French 'teindre' (verb) via Latin 'tingere' meaning 'to dye'; Middle English adopted 'tinge' (verb/noun), and the modern compound 'saffron-tinged' developed by combining these elements in English usage.

Initially the components referred to the spice 'saffron' and the act 'to dye' or 'to tint'; over time the compound came to be used specifically to describe something that is slightly colored with the saffron (yellow-orange) hue rather than literally dyed with the spice.