Iran is widely recognized for producing saffron, often referred to as the world's most expensive spice. Saffron is derived from the flower of Crocus sativus, also known as the saffron crocus. The delicate process of harvesting saffron involves hand-picking the flower's stigmas, which are then dried to create the spice. Iran accounts for a significant portion of the global saffron production, renowned for its high quality. Saffron is used in various culinary dishes, as well as for medicinal purposes, and has a rich cultural significance in Iranian cuisine, contributing to the country's culinary heritage.