Saffron

Description

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. It is known for its vivid crimson stigmas and is primarily used as a seasoning and coloring agent in food. Saffron has a strong, exotic aroma and a bitter taste, making it a popular ingredient in Mediterranean and Asian cuisines, particularly in rice dishes and seafood. The quality of saffron is graded by the proportion of red stigma to yellow style, with Iran being the largest producer and exporter of saffron worldwide. It is also valued for its potential health benefits, including mood support and antioxidant activity