Saffron (pronounced or ) is a
spice derived from the flower of
Crocus sativus, commonly known as the "saffron crocus". Saffron crocus grows to and bears up to four flowers, each with three vivid crimson
stigmas, which are the distal end of a
carpel. The
styles and
stigmas, called threads, are collected and dried to be used mainly as a
seasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight, is native to
Greece or
Southwest Asia and was first cultivated in Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of
Eurasia and was later brought to parts of
North Africa,
North America, and
Oceania.
