Saffron is the most expensive spice in the world. It's derived from the dried stigmas of the saffron crocus and has a deep auburn color and sweet flavor. The stigmas can only be picked by hand and it takes 250,000 stigmas to make just half a kilo of saffron, hence its high price. Fortunately, a little saffron goes a long way.
Saffron, contains minerals, mucilage, fat, wax, and aromatic Terpenic Essential oil with a few cineol, such as picroretine, picrocrocine, and crocin. There is 10 to 16 percent water, 5 to 7 percent minerals, a few Gloside, 5 to 8 percent fat, and wax, 12 to 13 percent protein with a few essential oils that make Saffron more delightful and produces a stronger smell.
Saffron crocus (Crocus sativus). Crocus is a genus in the family Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with the styles — stalks that connect the stigmas to their host plant — the dried stigmas are used in cooking as a seasoning and coloring agent. Saffron, long the world's most expensive spice by weight, is native to Southwest Asia in particular, Iran, and recently from Spain.