The document discusses saffron, including its history, properties, uses in food and medicine, and health benefits. It provides an introduction to saffron and three case studies that evaluate: 1) the advantages of saffron eye extract compared to stigmas in cold desserts, 2) the effects of incorporating different concentrations of saffron powder into pasta, and 3) the antioxidant activity of juices from cold-pressed saffron floral byproducts. The overall conclusion is that saffron is a valuable spice with uses in food, textiles and medicine due to compounds that provide color, taste, aroma and health benefits.