Originating from Iran, saffron is a spice obtained from stigmas of the saffron flower. Due to its manual and elaborate harvesting process as well as the fact that saffron only blooms once a year for a few weeks during autumn, saffron is one of the most expensive spices worldwide. To date, Iran is the main production area.
During the harvesting process the saffron threads are deducted from the flower manually and then arranged on sieves to dry. Light and moisture proof storage is required since the spice quickly fades on light and the essential oil responsible for the taste evaporates.
Saffron finds its primary use in the food industry.