Saffron is a highly prized spice derived from the dried stigma of the Crocus sativus flower, a perennial plant belonging to the Iridaceae family. Native to Southwest Asia, saffron has been cultivated for thousands of years for its unique color, flavor, and aroma. The delicate crimson stigmas are hand-harvested, making saffron one of the most labor-intensive and expensive spices in the world. Saffron imparts a rich golden-yellow hue and a distinctive flavor profile that is warm, earthy, and slightly bitter, with a hint of sweetness. It is used in a variety of global cuisines, most notably in Mediterranean, Middle Eastern, and South Asian dishes such as paella, risotto, biryani. Due to its high cost and unique characteristics, saffron is often adulterated or substituted with less expensive alternatives such as safflower, turmeric, or even strands of red-dyed silk. To ensure authenticity, it's essential to purchase saffron from a reputable source and look for deep red threads with a vivid aroma.