Saffron is the most expensive spice in the globe. It is the commercial name of dried stigmas of the autumn flowering Crocus sativus L. flowers that is mostly cultivated in Iran and other countries such as Spain, Greece, Italy, India and Morocco. It is used as a spice for its colour and flavour. The dominant amount of three major carotenoid metabolites of Crocin, picrocrocin and Safranal contributes to the known characteristics of vivid orange colour, bitter taste and aroma of saffron respectively.
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