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.