Saffron, derived from the flower of Crocus sativus, is commonly used as a spice and coloring agent in various culinary dishes worldwide. Known for its distinct flavor and vibrant yellow-orange color, saffron is often added to rice dishes, soups, and sauces to enhance taste and visual appeal. Additionally, saffron has nutritional benefits and is believed to possess medicinal properties, such as antioxidant and anti-inflammatory effects. Due to its labor-intensive harvesting process, saffron is one of the most expensive spices in the world, making it a sought-after ingredient in gourmet cooking and traditional medicine.