Saffron (Kesar) is a spice derived from the flower of crocus sativus, which is also known as the “saffron crocus”. Saffron crocus grows up to 20–30 cm and bears flowers up to four, each having three vivid crimson stigmata, which are the distal end of a carpel. Saffron seeds germinates only when the day high temperature is below 30°C and flowers only when the day high temperature remains below 10°C.
Saffron is commercially produced in Iran, Greece, Morocco, Spain, Kashmir and Italy.
Apart from being the most expensive spice, it have many health benefits, which makes it even more special. It has anti-cancerous properties, promotes learning and memory retention, increase vitality, protects against cold, natural food additives. It can be also be used as an aphrodisiac, diaphoretic, carminative.