Saffron comes from the flower of Crocus sativus, commonly known as the saffron crocus. The spice is obtained from the three red stigmas
Saffron is primarily cultivated in regions with a Mediterranean climate, including Iran, India, Spain, and Greece
Harvesting saffron is a labor-intensive process. Each flower produces only a small amount of saffron, and the delicate threads must be carefully handpicked.
Saffron imparts a unique and distinctive flavor, often described as slightly bitter with a floral and honey-like undertone
Saffron is known for its potent coloring properties. It imparts a vibrant yellow-orange hue to dishes, making it a popular choice in various cuisines
Saffron has a history of use in traditional medicine. It contains compounds with potential antioxidant and anti-inflammatory properties
Saffron is one of the most expensive spices in the world due to the labor-intensive harvesting process and the large quantity of flowers needed to produce a small amount of saffron