A reddish-orange small, bulbous spice, a member of a lily the family is known for its flavor, texture, and brilliant medicinal properties, Saffron is one of the most valuable and expensive spices known to this world. Saffron is unique in its texture and flavor, and that’s why one of the most costly spices. This spice was first cultivated near Greece and then gradually spread through countries like Eurasia to North America and then North Africa.
However, over the years, the demand of this spice as lead to a gush in its cultivation across the famous countries like Greece, Iran, Spain, Morocco, Italy and India. Right now, Iran is one of the biggest producers of Saffron both, in terms of high quality and quantity.
Saffron is derived from the flower of Crocus sativus and scientifically is known as saffron crocus. The vibrant reddish stigmas of the plants collected and dried known as threads. These dried strands are then further used as a food seasoning.
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