Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly called the”saffron crocus”. The vibrant crimson stigma and fashions, called threads, are gathered and dried to be used mainly as a seasoning and colouring agent . Saffron has been the world’s priciest spice by weight. Even though some doubts remain on its source, it’s thought that saffron originated in Iran.
Saffron’s flavor and iodoform- or hay-like odor result from the phytochemicals, picrocrocin and safranal. Additionally, it comprises a carotenoid pigment, crocin, which provides a rich golden-yellow colour to dishes and fabrics. Its recorded history is attested at a 7th-century BC Assyrian botanical treatise and continues to be traded and used for over centuries. In the 21st century, Iran produces some 90 percent of the world total for saffron.