The plant known as the primary source of saffron is the Crocus sativus, commonly referred to as the saffron crocus. This flowering plant produces vibrant red stigmas that are harvested and dried to create saffron, a highly valued spice known for its distinct flavor, aroma, and vibrant yellow color when used in cooking. Saffron is one of the most expensive spices in the world, in part due to the labor-intensive process involved in its harvesting, as it requires about 150,000 flowers to produce just one kilogram of saffron.