Saffron is a costly spice derived from the deep red stigmas of Crocus sativus flowers. It is harvested by hand from fully opened flowers in countries like Iran, Greece, and Morocco. Saffron is the most expensive spice in the world due to the labor-intensive process of collecting the stigmas from many flowers to produce just a few grams of the spice. Though only a few strands are needed to impart an intense yellow color and warm flavor to foods, saffron is commonly used to flavor dishes like rice, cauliflower, jelly, and cakes.