Saffron
The flower of Crocus sativus, also referred to as the "saffron crocus," is the source of the spice known as saffron. The saffron crocus has up to four flowers and reaches a height of 20–30 cm. Each flower has three vivid crimson stigmas, which are the distal end of a carpel. The dried stigmas are used in cooking as a seasoning and coloring agent along with the styles, stalks that link each stigma to its corresponding ovary. Saffron was probably first grown close to Greece and has long been one of the most expensive spices in the world. It spread gradually across much of Eurasia as a genetic monomorphic clone and was later introduced to regions of North Africa, North America, and Oceania. This article is written to provide information about saffron to Welzo users.
