Spices and Herbs (Saffron)

Saffron
Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus). The flower has three stigmas and together with its style, the stalk connecting the stigmas to the rest of the plant, these components are dried and used in cooking as a seasoning and colouring agent. Saffron also contributes a luminous yellow-orange colouring to foods and is widely used in Persian, Arab, Central Asian, European, Indian, Iranian, Moroccan and Cornish cuisines.
Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia. It has a bitter taste and a hay-like fragrance which make saffron a much-sought after ingredient in many foods worldwide. Saffron also has medicinal applications.
Iran, Spain, India, Greece, Azerbaijan, Morocco, and Italy are the major producers of saffron.

cooking spice saffron