SAFFRON is the world's most valuable spice because of its unique properties and because of all the labor that goes into producing it ( more than 170000 flowers make just one kilogram) and Its name given to the three dried red colored stigmas and part of the white style to which they are attached of crocus sativus Linnaeus, which flowers just once a year.
The main characteristics of saffron are: PICROCROCINE (BITTERNESS), SAFRANAL (FLAVOR), CROCINE (COLOR).
Saffron is the dried stigma (red part of the pistil) of Crocus Sativus Linnaeus.
The chemical formula of Saffron reads as C20H24O4 (Crocetin) -C44H64O24 (Crocin) and the extended formula is as follows: