Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands.

It is believed to be originated in Asia and 13th century crusaders took it to Europe. The Saffron Produced in Kashmir in India is very precious and very expensive, All of it is picked by hand. It is now produced largely in Spain.

Saffron has a spicy, pungent, and bitter flavour with a sharp and penetrating odour. It is used for adding colour and flavour to many Indian sweets and rice dishes. Few strands should be soaked in a tablespoon of water and then sprinkled on rice dishes to bring its colour out.

Saffron is Considered to be good if taken during pregnancy mixed with milk, The Belief is that the baby will be healthy and beautiful.

Many Indians believe adding Saffron to food is a sign of prosperity.