The saffron derives from the threadlike structures, called stigmas, of the flower of Crocus sativus. The stigmas are red and when dried, the spice takes on a golden color used to flavor foods, dye foods and other products.

It is the most expensive spice in the world.
The reason lies in the difficulty of harvesting; the flowers must be picked at dawn, before the sun makes them bloom.
Immediately afterwards they must be opened manually to remove the three red pistils contained in each flower with tweezers, which will then be dried.
It is important that rain does not disturb the harvest. The flowers could get damaged or dirty.
Predicting what a good year will be for saffron is almost impossible.

Used to flavor many Mediterranean and Asian dishes, it has a strong aroma and a bitter taste most commonly used to perfume and color any type of dish. The world production of saffron is about 178 tons per year of which 92% is produced in Iran and the remaining 8% in India, Greece, Morocco, Spain and Italy .
In Greece, it was used for medicinal properties and people ate saffron to improve mood, improve memory and increase libido.

Health benefits
Many people add saffron to food, but it can also be taken as a supplement . Here are some potential benefits of saffron.

Physical benefits
Saffron contains a number of plant compounds that act as powerful antioxidants and protect cells from free radicals and oxidative stress that can lead to cancer.
Crocin and crocetin are antioxidants responsible for the bright red color of saffron. These compounds are believed to have antidepressant effects, protect brain cells from damage, decrease inflammation and reduce appetite