Saffron is a spice obtained from the stigmas of the flower known as "saffron rose", which is characterized by the red color of the stigmas and the yellow color of the stamens. Each flower has only three saffron stigmas.

Its coloring power and aroma have made it famous. When the Arabs introduced the spice in Spain, they were surprised with what they obtained: an intense red and especially aromatic saffron. Spanish saffron, which some call "red gold", acquired a reputation and quality that endures today.