Saffron is a spice that comes from the flowers of Crocus sativus. The crocus grows in the Middle East and parts of Europe. It’s most commonly cultivated in Iran, India, and Greece.
It only flowers for about three to four weeks during October and November. The flower produces dark red stigmas, also called threads, which are removed carefully by hand and dried. These are considered to be the saffron spice.
Saffron has also been used for culinary purposes to add colour and flavour to foods, as a fabric dye, and a perfume ingredient. Like many other herbs and spices, saffron can be prepared as a tea.
Today, saffron still holds a high value as both a spice used for cooking and an alternative treatment for various health conditions.
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