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 This is a spice that grows in form of a flowering plant, known as saffron crocus native to the Middle East and in particular Iran and its also known in Spain the uses of saffron go back to over 300 years ago. Each saffron flower only produces only three stigmas which are dried and used as a spice for seasoning food and some hot beverages as well as a natural colouring agent.

 Saffron the name is derived from the Arabic name to yellow, or yellowness safar, the saffron stigmas are long thin deep red thread not exceeding a centimetre in length. In order to be used a small amount of saffron preferably ground and mixed with some warm water to produce its yellowy colour. A little saffron goes a long way, and if too much is used the essence and flavour becomes an overpowering bitter taste. This saffron is extremely expensive; in fact it’s the most expensive spice that is sold per gram.

As well as culinary uses, saffron also is used for medical purposes. It was used in medicines for gastrointestinal problems. It was also used in ointment for skin problems and was prescribed in medications for cough and colic, and it was used by Cleopatra in baths to make love making more pleasurable.