Saffron originates from the Mediterranean and Middle Eastern regions, with a history spanning over 3,000 years. Each flower produces only three stigmas, which must be carefully hand-harvested, making saffron the most expensive spice in the world. It has played an important cultural role across civilizations: in Persia and India, it symbolized luxury, purity, and status; in Europe, it was used for flavoring, coloring, and even as a dye for textiles. Different regions produce saffron of varying quality and intensity, such as Kashmiri, Iranian, and Spanish saffron, distinguished by the color, length, and aroma of the stigmas. Botanically, saffron blooms open only for a few hours in the morning, requiring precise timing for harvest. Beyond culinary use, saffron has been historically employed in perfumery, art, and ceremonial rituals, including weddings and festivals.