Saffron flowers are picked one by one. Then they are dried with great patience and passion, and the pistils are separated one by one from the flowers. The saffron that is so widely appreciated comes from meticulous work on thousands and thousands of flowers.
This spice comes from crocus savitus flowers and contains about 150 aromatic volatile organic compounds. Saffron is also one of the best sources of carotenoids, such as zeaxanthin, lycopene and many alpha beta carotenes.