The flower has one three-pronged stigma, which are the distal ends of the plants carpel. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and coloring agent. Saffron, which has for decades been the world’s most expensive spice by weight, is native to Southwest Asia.
Saffron is harvest from the fall-flowering plant crocus Sativus and for thousands of years to be used in medicines, perfumes, dyes, as a wonderful flavoring for foods and beverages.
Saffron has been used medicinally to reduce fevers, cramps and enlarged livers, and so to calm nerves. It also helps to digest the food and treat Alzheimer, mental disorders and intelligence increase.