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Saffron Crocus sativus L. is a geophytic plant which is one of the most commonly known medicinal and aromatic plant species in the world. Crocus sativus Linn family: Iridaceae is a flowering plant in the crocus family and is commonly known as saffron. It is widely used as spice and as a coloring and flavoring agent in the preparation of various foods and cosmetics. It is native to Iran and Greece. It is now cultivated largely in Southern Europe, Tibet and other countries. In India, it is mainly cultivated in Kashmir and Uttranchal. The stigmas of the plant are mainly used for therapeutic purposes. The stigmas of Crocus sativus Linn.

Saffron are used as coloring and flavoring agents in the preparation of food in different parts of the world. Apart from its use in preparation of food, the stigmas of the plant are used for the treatment of a variety of disorders traditionally. The medicinal properties attributed to saffron are extensive. This spice has been used since ancient times as a food additive and as dye, and it has been also used as a drug to treat various human health conditions. Recently, its properties as antidepressant and as antitumoral against different malignant cells have been demonstrated. Saffron is among the most valuable, most expensive spices in the world, since harvesting saffron is very labour intensive, considering the low number of flowers per hectar and the work required for harvesting it.