SAFFRON

Saffron is a spice derived from the flower of the saffron crocus and is native to Southwest Asia. Flower bears three stigmas. Once dried, they are used in cooking as a seasoning and colouring agent. Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet.

A kilogram of dry saffron requires 110,000 to 170,000 flowers or two football fields. Forty hours of labour are needed to pick 150,000 flowers.

Saffron is the world's most expensive spice by weight.