Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. The dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world's most costly spices by weight
Saffron's bitter taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal. Research into its many possible medicinal benefits, ranging from cancer suppression to mood improvement and appetite reduction, is ongoing.