Crocus sativus L. (common name: Saffron; family: Iridaceae) is an important flowering plant used extensively in spice and food coloring as well as a flavoring agent. Among 85 species reported under the genus Crocus, Saffron (C. sativus) is the most interesting and commercially important species.
 
Saffron is also one of the most expensive spice in the world. The reason for its high price is its labor-intensive harvesting method, which makes its production costly.
 
Saffron is harvested by hand from the Crocus sativus flower, commonly known as the saffron crocus. The term “saffron” applies to the flower’s thread-like structures called stigma.
 
While saffron’s origin is still debated, it most likely originated in Iran. There, it was revered for its medicinal properties. People would eat saffron to enhance libido, boost mood, and improve memory