Saffron is a highly prized spice derived from the vivid crimson stigmas of the Crocus sativus flower. Known as the world’s most expensive spice, saffron is valued for its deep golden color, rich aroma, and distinctive flavor—often described as earthy, floral, and slightly honey-like. Each crocus flower produces only three delicate stigmas, which must be hand-harvested and carefully dried, contributing to saffron’s rarity and cost.
Used for centuries in culinary, medicinal, and cultural traditions, saffron adds vibrant color and complex taste to dishes such as paella, biryani, risotto, and desserts. It also appears in traditional remedies and perfumes thanks to its aromatic compounds, including crocin, safranal, and picrocrocin.
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