Saffron is an herbaceous perennial flowering plant. It  is considered the most valuable, well-known and popular spice in the world. Saffron has its reputation mainly because of its unique and fragrant aroma, health benefits and low production rate around the world.

The vibrant crimson stigma and styles, known as threads, are harvested and dried for their use primarily as a seasoning and coloring agent in food. Saffron’s distinct taste and its fragrance reminiscent of iodoform or hay are a result of the phytochemicals picrocrocin and safranal. Additionally, it contains crocin, a carotenoid pigment that gives dishes and textiles a rich golden-yellow color. Saffron has been traded and utilized for thousands of years. In the 21st century, Iran is responsible for approximately 90% of the world’s saffron production. With prices reaching $5,000 per kilogram or higher, saffron has long held the title of the world’s most expensive spice by weight