Parts Used: dried stigma (stamens) of the flower
Saffron, the worlds most expensive spice, is spice derived from the dried stigma of the flower of the saffron crocus. The use of saffron comes down to us from anitquity, and was used by ancient Greeks, Indians and Egyptian in both cooking and medicine. Traditional uses of saffron extend far beyond the kitchen. Saffron has been used to reduce fever, to regulate the menstrual cycle, to combat epilepsy and convulsions and to treat digestive disorders. The bitter glucoside picrocrocin is responsible for saffron's flavour.
Saffron yields a deep, rich yellow that has given its mark to the robes of Tibetan monks, and just a single thread can flavor a whole meal, Saffron contains more than 150 volatile and aroma-yielding compounds.