This is, however, exaggerated as it can also mean flashy and useless, which is certainly not the case for saffron. Saffron is simply a very pretty flower (Crocus Sativus), a delicate much valued spice endowed with very interesting medicinal properties.
The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, long among the world’s most costly spices by weight, was probably first cultivated in or near Greece. It slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
Saffron’s taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal, and it has been traded and used for over four millennia. Iran now accounts for approximately 90% of the world production of saffron.