Saffron is the stigma of a purple-colored crocus plant called Crocus sativus. Stigmas are the threadlike filaments found in the blossoms of most plants. There are three stigmas in a blossom.

Once it is picked and dried, saffron is used as a flavoring and coloring for foods such as rice, bread, and paella.

In Asia, saffron is grown in Iran and Kashmir. Workers handpick the stigmas from the crocus plants, then spread them on trays and dry them over a fire. It takes 14,000 stigmas to make up just one ounce of saffron. This painstaking process—plus the fact that an acre (0.4 hectare) of land can yield only 5 to 7 pounds (2.3 to 3.2 kilograms) of saffron—makes the spice so expensive.

The stigmas can also be used to make a golden-colored dye, which Buddhist monks once used to color their robes.

India's cuisine is known for its spices. In addition to saffron, Indian cooks use coriander, cumin, paprika, nutmeg, cardamom, and many other spices grown locally. Many Indian dishes are made with curry powders, which are blends of dried spices.