Saffron is the spice derived from the flower of the Crocus sativus, or saffron crocus. The vibrant red stigmas are harvested and dried to create this expensive and aromatic spice, which is often used to enhance the flavor and color of various dishes, especially in baking and cooking, particularly in cuisines such as Mediterranean and Persian. Saffron is notable for its unique, earthy flavor and is highly prized for its culinary uses as well as its potential health benefits, including antioxidant properties. Its labor-intensive harvesting process contributes to its status as one of the most valuable spices in the world.