“Saffron, scientifically known as Crocus sativus, is a plant that has been cultivated for thousands of years for medicinal, cosmetic, and culinary purposes by kings, pharaohs, and chefs. This plant features purple flowers with six petals. Saffron flowers have three deep-red stigmas with a style, and it’s these stigmas, along with the cream, that are used from the plant and are known as saffron. Saffron is renowned for its color and fragrant aroma.

Saffron is one of the most expensive spices in the world, primarily grown and harvested by hand. Approximately 1 kilogram of dried saffron is obtained from around 150,000 to 200,000 saffron flowers. The historical roots of this plant can be traced back to Iran, where its four-season climate, combined with incredible potential for saffron cultivation, has made Iran the world’s top saffron producer. In the 21st century, Iran produces over 90% of the world’s saffron.”