Saffron is a rare and valuable spice harvested from the delicate stigmas of the *Crocus sativus* flower, which blooms for only about three weeks each fall. Each bulb produces roughly two to nine flowers per season, and every flower contains three vibrant red-orange stigmas. Because the stigmas must be carefully handpicked, saffron production is extremely labor-intensive—requiring the harvest of approximately 100 flowers to produce just one gram of saffron. This meticulous process is what makes saffron one of the world’s most prized spices.