Saffron is a highly prized spice derived from the flower of Crocus sativus, known for its vivid crimson stigmas called threads, which are collected and dried for use as a seasoning and coloring agent. It is the world’s most expensive spice by weight. Believed to have originated in Iran, Greece, and Mesopotamia are also suggested as possible origins. C. sativus likely evolved from Crocus cartwrightianus (“wild saffron”) and gradually spread across Eurasia, later reaching North Africa, North America, and Oceania. Saffron contains about 28 volatile compounds, with safranal as the primary aroma contributor, and nonvolatile phytochemicals including carotenoids such as zeaxanthin, lycopene, and α- and β-carotenes. During drying, enzymatic action converts picrocrocin into D-glucose and free safranal, developing saffron’s characteristic aroma
