Saffron

Saffron (pronounced /ˈsæfrɒn/) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with their styles—stalks connecting stigmas to their host plant—stigmas are dried and used in cooking as a seasoning and colouring agent. Saffron, long the world's most expensive spice by weight,[1][2] is native to Southwest Asia.[2][3]

Saffron's bitter taste and an iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal.[4][5] A carotenoid dye, crocin, allows saffron to impart a rich golden-yellow hue to dishes and textiles.

C. sativus flower with red stigmas
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Monocots
Order: Asparagales
Family: Iridaceae
Subfamily: Crocoideae
Genus: Crocus
Species: C. sativus
Binomial name
Crocus sativus