SAFFRON

Saffron is a highly valued spice derived from the dried stigmas (female reproductive parts) of the Crocus sativus flower. It has a rich golden-yellow color, a unique aroma, and a distinct, slightly bitter taste. Saffron is primarily used in cooking, especially in Middle Eastern, Indian, and Mediterranean cuisines, to flavor and color dishes like rice, soups, and desserts.

Saffron is known for being one of the most expensive spices in the world, primarily due to the labor-intensive process of harvesting, as it takes tens of thousands of flowers to produce just a small amount of saffron. Its high cost is also due to the fact that the flowers must be hand-picked and the stigmas carefully separated and dried.

Besides its culinary uses, saffron has been historically valued for its potential medicinal properties and is sometimes used in traditional medicine.