Saffron is a highly prized spice derived from the flower of the Crocus sativus plant commonly known as the saffron crocus. It is renowned for its rich golden-yellow hue and distinct flavor which can be described as slightly sweet and earthy with a hint of bitterness. The spice is produced by harvesting the delicate red stigmas or threads of the flower which are then dried and used in cooking. Saffron is often used in a variety of dishes including paella risotto and biryani as well as in desserts and beverages. It is also known for its medicinal properties and has been used in traditional medicine for centuries. The labor-intensive process of cultivating and harvesting saffron contributes to its status as one of the most expensive spices in the world.
