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Saffron is the name given to the dried stigma and part of the style of the saffron crocus, traditionally called Crocus sativus, which are harvested, dried, and used for cooking.
The saffron crocus is a natural chromosome mutation, a sterile triploid variant of an eastern Mediterranean autumn-flowering crocus, C.
Saffron is expensive because of the difficulty of extracting the stigmata of the crocus individually by hand and the number of crocuses it takes to make up a given weight, because the aromatic parts are so small.
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