Saffron (Kesar) is a
spice derived from the dried
stigma of the flower of the saffron crocus (Crocus sativus), a species
of crocus in the family Iridaceae. The flower has three stigmas, which
are the distal ends of the plant's carpels. Together with its style, the
stalk connecting the stigmas to the rest of the plant, these components
are often dried and used in cooking as a seasoning and coloring agent.
Saffron, which has for decades been the world's most expensive spice by
weight, is native to Southwest Asia.
Product of Spain.
