Saffron is a spice derived from the stigmas and stalks of the saffron crocus (Crocus sativus) flower. The stigmas are dried and have a reddish orange color. Saffron is used in cooking for seasoning and coloring in dishes such as paella and yellow rice and as a textile dying agent, imparting a golden yellow color. Saffron is considered the world's most expensive spice by weight; it takes 225,000 stigmas to make one pound.
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