Safrán

Safrán, also known as saffron, is a spice derived from the flower of the *Crocus sativus* plant. It is characterized by its vibrant red stigmas, which are hand-harvested and dried. This labor-intensive process makes saffron one of the most expensive spices in the world by weight. The stigmas contain a variety of compounds, including crocin, which gives saffron its distinctive yellow-orange hue.

Saffron has been used for centuries for its culinary, medicinal, and dyeing properties. In cooking, it imparts a subtle yet distinct flavor and aroma, often used in dishes such as paella, risotto Milanese, and various rice-based preparations. Its coloring ability is also highly valued, lending a golden tint to foods and beverages.

Historically, saffron has been employed in traditional medicine across different cultures. It has been associated with various therapeutic effects, though scientific research into these claims is ongoing. Furthermore, its strong pigment has made it a prized dye for textiles and artwork throughout history. The cultivation of *Crocus sativus* is primarily concentrated in regions such as Iran, India (Kashmir), Spain, and Greece. The quality of saffron can vary based on factors like the origin, harvesting method, and processing techniques.