Saffron

A spice derived from the flower of Crocus sativus, known for its vivid crimson stigma and styles, which are collected and dried for use mainly as a seasoning and coloring agent in food. Saffron is distinguished by its distinct flavor, aroma, and color, and is one of the most expensive spices by weight due to the labor-intensive process of harvesting it. It is primarily used by chefs and culinary enthusiasts, as well as in traditional medicine and various cultural cuisines.