Saffron is a perennial plant that has onions. The bulb has brown colored pods. This plant is found in southwestern Asia, southern Spain and southern Europe. It has stems and six purple petals and three strings of red stigma. The part used in the saffron plant is orange-colored flower. Saffron stitch contains fat, mineral salts and mucilages. Reproduction of saffron is exclusively commonplace by the basal gland (corme). The aroma of saffron is due to the tropen colorless essential oil and an oxygenate combination with cineol called safranal. The taste of saffron is related to bitter nitrosate picrocrocin. The color of the saffron is related to the presence of a substance called Crocin.

Saffron is a valuable foodstuff that is obtained in small quantities from saffron plants. In fact, from every 100 to 200 thousand saffron plants, about 5 kg of saffron flower is obtained, which weighs 5 kg of fresh saffron after drying to 1 kg .