Saffron is a crimson-colored spice extracted from the filaments of the crocus sativus flower. It is collected and dried and is commonly used as a coloring and flavoring agent in various food products. It is also used for adding fragrances to perfumes and desired color to textile dyes. Saffron is rich in various vitamins and dietary minerals and exhibits anti-depressant, antioxidant, and antiseptic properties due to which it is commonly used in the treatment of asthma, cough, cold and measles. Saffron is commercially available in the form of thread, liquid and powder and finds extensive applications in the manufacturing of food additives, dietary supplements, aromas, cosmetics and skincare products.

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, or stigma.

It originated in Greece, where it was revered for its medicinal properties. People would eat Saffron to enhance libido, boost mood, and improve memory.