Saffron is a spice obtained from the stigmas of the flower of Crocus Sativus Linnaeus, commonly known as Rose of Saffron. Crocus Sativus Linnaeus belongs to the family of Iridaceae and is characterized for having a purple flower with red stigmas and yellow stamens. The flower of Crocus Sativus
Linnaeus is sterile, because it is a hybrid that has been maintained for centuries because of the value of its stigmas. The reproduction of this plant is done with bulbs. Each flower of Crocus Sativus Linnaeus has three stigmas of saffron, also called filaments, which are joined by the style. The stigmas are of trumpet shape; they are bright red gradually changing to yellow in the style.
How to use Saffron
Saffron is used in cooking, can be added to soup, rice dishes, seafood, sweets, rock candy, honey, vinegar or can be boiled and taken as a tea & can be added to coffee.