Introduction

Saffron or saffron (scientific name: Crocus sativus) is a plant from the lily family, saffron genus, which is used as a spice in cooking. The crimson stigma and cream of saffron flower are collected and used for seasoning and coloring food after drying. Saffron is known as the most expensive spice in the world by weight, most sources consider Iran as the birthplace of saffron. Currently, Iran produces more than 90% of the world’s saffron. Iran is the largest exporter of saffron and China is the largest importer of saffron in the world. Saffron is a small perennial plant with a height of 10 to 30 cm. From the middle of the bulb or the base of the stem, a number of narrow and long leaves come out. From the center of the leaves, a flowering stem emerges, leading to one to three flowers. The flowers have 6 purple petals, which may be pink or purple in some varieties. The flowers have stamens and a pistil leading to a red to orange trilobed stigma. The used part of this plant is the end of the cream and the three-branched stigma, which is known as saffron and is aromatic and slightly bitter. Saffron is widely used as a food flavoring and fabric dye in developing countries and by industrialists. Saffron is widely used in Iranian sweets and desserts (especially with rice), confectionery, pharmaceutical and other industries because of its special taste, smell and yellow color.