WHAT IS SAFFRON?

Saffron is the world's most expensive spice. To ensure the high-quality the three stigmas from each of the saffron Crocus Sativus flower they must be harvested by hand before noon while threads are still "sleeping" or blooms are closed to avoid withering.
After the harvest stigmas, or threads, are carefully removed from the blossoms in the "stripping" area. Saffron is only the red part of each stigma. Then comes the drying, also known as toasting, when stigmas undergo dehydration at temperatures no higher than 60 degrees Celsius. After the toasting, the threads reduce their size and weight.
Roughly 150 flowers yield one gram of dry saffron threads. One kilogram requires approximately
150,000 blossoms. This meticulous process si long and labor-intensive. That si why saffron came to known as the red gold.