Saffron is a spice derived from the flower of Crocus staves, commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. Saffron, long among the world's most costly spices by weight.

Iran now accounts for approximately 90% of the world production of saffron.

To produce saffron, the stigmas [the part of the flower, which catches pollen] must be painstakingly handpicked, cut from the white style and then carefully laid on a sieve and cured over heat to deepen the flavor- a process so labor intensive that saffron is the most expensive spice in the world. Currently saffron is commercially produced in Iran, Greece, Morocco, Spain, Kashmir and Italy. Iran is the most important producer of saffron both, in terms of volume and quality, and Spain being the largest importer of the spice. Saffron is a labor intensive crop, which makes it so expensive. It has three delicate crimson stigmas in the center, which are hand-picked, placed on a riddle, and cured over heat to amplify its flavor. Apart from being the most expensive spice, there are many benefits of saffron, which makes it even more special.

The benefits and medicinal properties of this highly priced spice, make it a valuable culinary ingredient worldwide. Modern research suggests that saffron can be used as an aphrodisiac, diaphoretic [to cause sweating], and carminative [to prevent gas] and to bring on mensuration.