Botanical name: Crocus Sativus Country of origin: India Parts Used: Stigmas of flower Extraction Method: Absolute Description: Saffron, also known as kesar, is a spice that originates from the Crocus Sativus flower, or Saffron Crocus . Crocus Sativus has beautiful and vibrant purple petals, and vivid crimson stigmas/styles, called threads. The threads are collected and dried to make Saffron. Sometimes referred to as Red Gold ''. Saffron is the most expensive spice in the world, as it is an incredibly labor intensive crop to harvest - each Crocus Sativus flower produces only 3 threads, therefore it can take thousands of flowers to produce one ounce of saffron. The threads are also extremely delicate, being handpicked in the morning to prevent damage from the sun. The essential oil of Saffron is obtained via Absolute extraction of the dried crushed threads. Though Saffron is primarily known as a culinary spice, it has a myriad of uses and benefits outside the kitchen. Scent: Saffron's one of a kind aroma is an olfactory experience that leads one down several distinct, unique pathways of scent. It floats between fragrance families, managing to have spicy, woody, earthy, herbaceous, and floral facets. Leathery, hay-like nuances are also detectable. Safranal, the main component of the Crocus Sativus flower of which saffron is derived, is thought to be the main cause of saffron's scent. Interestingly, a freshly picked Crocus Sativus flower has little to no scent. It is during the drying process of the raw materials that the defining molecule, Safranal, odors and lends saffron's captivating aroma, It is highly prized and sought after in the fragrance industry due to its rarity, and the unique effect it can have on perfume and cologne compositions. It has a long history in the world of perfumery, dating back thousands of years, being used by ancient Greeks, Romans and Egyptians, among others. Saffron was documented to be used by Queen Cleopatra.