Saffron, derived from the dried stigmas of the Crocus sativus flower, is prized for its unique color, flavor, and aroma. It is the world's most expensive spice by weight, largely due to the labor-intensive process needed to harvest it. Each crimson stigma must be carefully handpicked from the flower. It takes roughly 75,000 saffron flowers to produce a single pound of the spice.
The scent profile of saffron is complex and often described as a subtle blend of earthy, floral, and sweet notes. It has a distinctive hay-like fragrance, with hints of honey and the ocean. The aroma is penetrating yet delicate, offering a luscious, slightly musky overtone. This rich bouquet makes saffron a coveted ingredient in many culinary dishes, perfumes, and even in aromatherapy for its purported mood-enhancing properties. When used in cooking, saffron imparts a luminous yellow-orange hue to dishes, along with its singular flavor and aroma, enriching the sensory experience of meals from risottos and paellas to sweets and teas.