Saffron is one of the highly prized spices known since antiquity for its color, flavor and medicinal properties. It is the dried \"stigma\" or threads of the flower of the S. crocus plant. The plant is a bulbous perennial plant that belongs to the family of Iridaceae of the genus, Crocus and known botanically as Crocus sativus.

This exotic spice is a native of Southern Europe and now cultivated worldwide in many countries, particularly in Spain, Italy, France, Greece, Turkey, and Iran and inJammu & Kashmir state of India.

The Crocus sativus plant grows to about 15-20cm in height and bears lavender colored flowers during each season, which lasts from October until November. Each flower features perianth, which consists of a stalk, known as “style,” connecting to the three “stigmas” or threads to the rest of the plant. These orange-yellow colored stigmas along with the style constitute \"saffron\" which is used as spice.

Medicinal uses
The active components present in saffron have many therapeutic applications in many traditional medicines since long time ago as anti-spasmodic, carminative, diaphoretic.

Research studies have shown that, safranal, a volatile oil found in the spice, has antioxidant, cytotoxicity towards cancer cells, anticonvulsant and antidepressant properties.

Alfa-crocin, a carotenoid compound, which gives the spice its characteristic golden-yellow color, has been anti-oxidant, anti-depressant, and anti-cancer properties.