Spices and herbs have been used for centuries for not only enhancing the flavor, aroma, and color of food and beverages, but also as protection from various ailments and chronic diseases.
Saffron is a popular spice derived from the dried thread-like parts of the Crocus sativus flower, commonly known as the "saffron crocus". It is used in different food dishes and drinks, such as paella in Spain, Milanese risotto in Italy, lussekatter buns in Sweden, and alcoholic beverages. It is considered a high-priced spice ($1600–2400 /kg) due to the considerable labor involved in its production, as it requires manual harvesting, laborious sorting, drying, and storage. Its main producers are Iran and Spain. Due to its tiny size, it can take about 75,000 saffron blossoms to produce a single pound of saffron spice. For this reason, and because of the saffron color, it is known as “red gold”.
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