The flower used to make saffron is the Crocus sativus, commonly known as the saffron crocus. This beautiful purple flower blooms in the fall and bears three vivid red stigmas, which are the actual saffron spice. Harvesting saffron is a labor-intensive process, as it requires hand-picking the delicate flowers and carefully extracting the stigmas. Each flower produces only a small amount of saffron, making it one of the most expensive spices in the world. Saffron is prized for its unique flavor, vibrant color, and numerous culinary and medicinal uses, particularly in Mediterranean, Middle Eastern, and Indian cuisines.