Saffron is the common name for a plant of the iridaceous family with the scientific name crocus sativus. It is one of the most precious and expensive spices on earth. Saffron has a strong fragrance, amazing flavor, and incredible red color which is known as “RED GOLD.” It is used as spice, color, and scent, and because its main ingredient is “crocin”, it is used in pharmacy as well. Saffron is mostly planted in dry regions of Iran with mild winters and warm summers. It is harvested in the autumn and stays healthy at least up to 2 years. Saffron has various spices but there’s one which is edible regarding the size of stigma, color, scent and, flavor. Saffron is herbaceous, perennial, without stem and with corm. Saffron consists of six to nine needles shaped leaves and one to three purple flowers. The flowers often contain three sepals and three petals similar to each other and are used in perfume industry.