Saffron is produced from the dried, yellowish orange 2.5 - 4 cm long
stigmas of the purple-flowered saffron crocus Crocus sativus of the iris
family (Iridaceae), native to Southern Europe and the Middle East. The
stigmas are in the form of tubes which open out at the top into a funnel
shape. It is the most valuable, most expensive spice in the world.

Harvesting saffron is very labor-intensive: each blossom has three
stigmas, which are picked by hand in the morning, before the heat of the
day, and then dried for 15 - 30 minutes. The blossoms are thrown away.

Saffron has an aromatic, hot and slightly bitter taste. Saffron contains a
water-soluble coloring matter known as crocin, which provides a
golden-colored dye which is effective even at a dilution of 1:100,000.