Saffron is the common name for a plant from the Iridaceae family, scientifically known as Crocus sativus. This valuable and expensive spice is renowned for its strong aroma, unique flavor, and striking red color, often referred to as “Red Gold.” Saffron is used as a spice, colorant, and fragrance, and its primary compound, “crocin,” also makes it valuable in the pharmaceutical industry.

This plant is primarily cultivated in the dry regions of Iran, which have mild winter and warm summer. Saffron is harvested in the autumn and can be stored in suitable condition for at least two years. Among the various types of saffron, only one is suitable for culinary use, distinguished by its stigma size, color, aroma, and flavor. Saffron is a herbaceous, perennial plant without a stem, growing from a corm. It features six to nine needle-like leaves and one to three purple flowers. The flowers typically have three similar sepals and three petals.