Saffron

Saffron is a highly prized spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Saffron is cultivated mainly for its thread-like stigma, which is hand-harvested from the purple saffron crocus flower. Each flower produces only a few threads. Saffron imparts a rich golden-yellow colour and a distinctive, aromatic flavour to dishes. It is known for its slightly bitter taste and floral notes. Saffron contains several bioactive compounds with potential health benefits. It’s known for its antioxidant properties and has been traditionally used in some cultures for its perceived medicinal properties.