Saffron is a spice derived from the flower of Crocus Sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceous. Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and coloring agent.
Saffron is the most expensive spice in the world. It takes 100,000 to 250,000 flowers to make one pound of saffron. Furthermore, the flowers have to be individually hand-picked when they are fully open.
Saffron has an aroma and great flavour. Fortunately only a little saffron brings enough taste, colour and aroma to a dish.