The saffron is a spice that is obtained from the stigmas of the Crocus savus flower, also known as a true saffron, a plant of the Iridaceae family.
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The saffron is a spice that is obtained from the stigmas of the Crocus savus flower, also known as a true saffron, a plant of the Iridaceae family.
The true saffron plant grows up to 20–30 cm and gives up to four flowers, each with three intense creamy color stigmas.
The stems and stigmas are collected and dried to be used mainly in the kitchen, such as dressing and dyeing.
The saffron, one of the most expensive spices in the world, is native to Greece or Asia Minor and was first cultivated in Greece.
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