Saffron is the most expensive spice in the world and it comes from the flower called  Crocus Sativus. It is popularly known as ‘Red Gold’. Saffron is the dried orange-red stigmas of a saffron crocus flower. Saffron is commonly used in kheers and payasams to add extra flavour. There's really no substitute for its flavour. Saffron is also used as a colouring agent, a flavouring agent and for its medicinal properties.

The saffron plant is bulbous that can grow up to 15 to 20 cm in height. Harvesting the saffron from the flower is a tedious task. Saffron is harvested only once in a span of a few years. Usually, 1 kg of saffron consists of about 1,60,000 to 1,70,000 tiny flowers. The intense labour required for the production of saffron makes it the most expensive spice in the world. The best saffron has uniformly long threads and has an all-red colour. Mixing saffron with water or any liquid gives the liquid a golden yellow colour, making it look rich and attractive.

The saffron plant is believed to have its origin in the Mediterranean area. Iran is the largest producer of saffron, accounting for more than 94% of the world’s total saffron production. In India, saffron is cultivated in Jammu & Kashmir and Himachal Pradesh, with Jammu & Kashmir being the largest producer of the plant.

Saffron is rich in antioxidants and other plant-derived compounds which benefits the immune system and promotes good health. They can also be used as antiseptics, digestive (helps in digestion), antidepressant (alleviates depression) and anticonvulsant (reduces chances of fits or epilepsy) due to their therapeutic properties. This spice is also rich in minerals such as potassium, calcium, iron and essential vitamins such as vitamin A, vitamin C etc.

Saffron is mainly used in culinary seasoning for its colour in dishes such as biryani, cordials, cakes, bread, and Mughlai dishes etc. It also is commonly used in perfumes and cosmetics. In India, people believe that consuming saffron milk during pregnancy will give a good complexion to the baby. Saffron is also known to have been used in China and India as a fabric dye and for religious purposes. Several traditional alternative medicines have been using saffron in medicine for ages.

Some basic facts about Saffron:

• Botanical Name: Crocus sativus
• Common Name: Saffron flower, saffron crocus, Kesar
• Sanskrit Name: kashmirajanman
• Family: Iridaceae (Iris family)
• Parts Used: Saffron is a plant. The spice sticks that we use come from the saffron stigmas which are harvested by hand and then dried and stored for future usage.
• Interesting Fact: In 1444 any merchant caught selling adulterated saffron in Bavaria was burned alive.
• Native region and geographical distribution: Saffron is believed to have its origin in the Mediterranean. It is quite widely distributed in the Kashmir valley in India. Iran ranks first in the world production of saffron and produces more than 94% of the world’s total saffron production.

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