Saffron

Saffron is a highly valued spice derived from the dried stigmas of the Crocus sativus flower. Known for its rich golden-yellow color and distinctive flavor, it is used in cooking and traditional medicine. Saffron’s unique aroma and vibrant hue are due to compounds called crocin and picrocrocin. It is cultivated mainly in regions like Iran, Spain, and India, and requires careful harvesting, making it one of the most expensive spices. Beyond culinary uses, saffron has been appreciated for its potential health benefits, including mood enhancement and antioxidant properties.