Saffron is obtained from the flower of Crocus Sativus. The bright crimson stigma, called threads, are collected and dried for use largely as a flavoring and colouring agent in food. 

Saffron has long been the world's most expensive spice by weight due to its labour-intensive process of harvesting. It generally requires 200,000 saffron stigmas to be hand-picked from 70,000 crocus flowers for each 1 pound (0.45 kg) of saffron.

Saffron is rich in plant compounds that act as antioxidants, such as crocin, crocetin, safranal, and kaempferol. (Antioxidants help protect your cells against oxidative stress).

Moreover, Saffron may help treat symptoms of mild-to-moderate depression as well as PMS symptoms, such as irritability, headaches, cravings, pain, and anxiety.

Saffron is responsible for that notable golden yellow hue and savoury flavour of Italian risotto Milanese, French bouillabaisse, Spanish paella, and Indian biryanis. 

Saffron can add complex flavours to a broad variety of savoury and sweet dishes. Even a small amount adds aromatic flavour and a burst of golden colour to level up your dish, and it can be added in combination with other spices to provide sweet flavour and depth.