The spice derived from the flower of the saffron crocus is known as saffron. Specifically, saffron is made from the dried stigmas of the Crocus sativus flower. This highly valued spice is renowned for its distinct flavor, vivid color, and numerous culinary and medicinal uses. Saffron has been cultivated for thousands of years and is especially prevalent in Mediterranean and Asian cuisines. Due to the labor-intensive process of harvesting the delicate threads (which must be collected manually), saffron is one of the most expensive spices by weight.